Country-Style Chicken And Dumplings

• 1 Tbsp. vegetable oil
• 2 large whole boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 large cloves garlic, crushed
• 1 (16 oz.) jar whole onions, drained
• 1 c. quartered medium-size fresh mushrooms (about 4 oz.)
• 1/4 c. butter or margarine
• 1/4 c. all-purpose flour
• 1 (16 oz.) can whole baby carrots, drained
• 1 (9 oz.) pkg. frozen peas
• 1 3/4 c. buttermilk baking mix
• 1/4 c. chopped fresh parsley
• 1/2 c. milk
• 1 envelope instant chicken broth

1. In 12-inch skillet over medium-high heat, heat vegetable oil; add chicken.
2. Cook about 5 minutes, stirring frequently until golden brown.
3. Add garlic, onions and mushrooms; cook about 5 minutes, stirring frequently until vegetables are tender.
4. Remove mixture to bowl; keep warm.
5. In same skillet over medium heat, melt butter or margarine, add flour; cook 5 minutes, stirring constantly until mixture is golden brown.
6. Add instant chicken broth; gradually stir in 3 cups of water; cook about 10 minutes, stirring constantly until mixture is smooth and slightly thickened.
7. Add carrots and peas to skillet along with chicken and vegetables; bring to boil, covered.

vegetable oil, chicken breasts, garlic, onions, mushrooms, butter, allpurpose, baby carrots, frozen peas, buttermilk baking mix, fresh parsley, milk, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620337 (may not work)