Chicken And Dumplings

• Chicken:
• Cooking Spray
• 1 cup chopped onion
• 1 garlic clove chopped
• 1/4 cup dry sherry
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 (15.75 oz) cans fat free, less sodium chicken broth
• 1 (10 3/4 oz) can condensed reduced-fat, reduced sodium cream of mushroom soup, undiluted
• 4 lbs chicken pieces, skinned
• 1 cup frozen green peas
• 1/4 cup water
• 2 tbsp cornstarch
• Dumplings:
• 2 cups baking mix (such as Bisquick)
• 2/3 cup fat free milk
• Remaining ingredient:
• Chopped parsley (optional)

1. 1. To prepare chicken, heat a dutch oven coated with cooking spray over medium high heat. Add onion and garlic, saute 5 minutes. Stir in sherry and next 4 ingredients (sherry through soup); bring to boil. Add chicken, bring to boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.
2. 2. Remove chicken from cooking liquid. Place chicken in bowl; chill 15 minutes.
3. 3. Remove chicken from bones, cut meat into bite size pieces. Discard bones. Add chicken to pan; stir in peas.
4. 4. Combine water and cornstarch in a bowl; stir with a whisk. Add cornstarch mixture to pan; stir well.
5. 5. To prepare dumplings, combine baking mix and milk. Drop dough into baking mixture to form 16 dumplings. Bring to a simmer, cook 20 minutes, stirring occasionally. Cover and cook 10 minutes or until dumplings are done. Garnish with parsley, if desired.

chicken, spray, onion, garlic, sherry, salt, black pepper, chicken broth, condensed reducedfat, chicken, frozen green peas, water, cornstarch, baking mix, milk, remaining ingredient, parsley

Taken from www.epicurious.com/recipes/member/views/chicken-and-dumplings-50165792 (may not work)