Skillet Chicken With Biscuit Dumplings

• 3 to 3 1/2 lb. chicken, cut up
• 1/2 tsp. salt
• 1 tsp. paprika
• 1/4 c. butter or margarine
• 1 (10 3/4 oz.) can condensed chicken broth
• 1 Tbsp. instant minced onion
• 1/2 tsp. poultry seasoning
• 1/8 tsp. black pepper
• 3 c. frozen peas and carrots, thawed
• 1 (8 oz.) pkg. refrigerated buttermilk biscuits
• minced parsley (for garnish)

1. Sprinkle chicken pieces on both sides with salt and paprika. Melt butter in a large skillet. Add chicken pieces and saute until browned on both sides. Remove chicken and pour off drippings. Return chicken to skillet.
2. Add enough water to broth to make 1 1/2 cups.
3. Pour over chicken. Add minced onion, poultry seasoning and black pepper to pan. Bring to boiling. Cover and simmer 25 minutes. Add vegetables and bring to boiling again.
4. Top with biscuits.
5. Simmer, uncovered, 10 minutes. Cover and simmer 10 minutes longer or until dumplings are cooked through. Sprinkle with parsley.
6. Makes 4 servings.

chicken, salt, paprika, butter, condensed chicken broth, onion, poultry seasoning, black pepper, frozen peas, buttermilk, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726728 (may not work)