Chicken And Dumplings

• 2 Tbsp. Mazola corn oil
• 1 broiler-fryer chicken, cut in parts
• 2 c. sliced onion
• 1/4 lb. mushrooms, sliced
• 4 c. chicken broth
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 6 oz. Mueller's dumplings
• 2 Tbsp. Argo cornstarch
• 1/4 c. milk

1. In 5 quart Dutch
2. oven
3. heat
4. corn oil over medium-high heat. Add chicken, a few pieces at a time.
5. Brown well on all sides. Remove chicken.
6. Drain
7. excess
8. fat.
9. Add
10. onions
11. and mushrooms. Cook, stirring, 5 minutes.
12. Stir in chicken broth, salt and pepper.
13. Stir
14. in
15. dumplings.
16. Add chicken.
17. Bring to boil. Reduce heat;
18. cover
19. and simmer, stirring occasionally, 20 to 30 minutes
20. or
21. until
22. chicken and dumplings are tender. With slotted spoon,
23. remove chicken and dumplings.
24. Keep warm. Stir together cornstarch
25. and
26. milk.
27. Stir
28. into
29. Dutch
30. oven. Stirring constantly, bring to boil over medium heat and boil 1 minute. Serve over chicken and dumplings.
31. Makes 4 servings.

corn oil, chicken, onion, mushrooms, chicken broth, salt, pepper, cornstarch, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=629976 (may not work)