Page 35 - One-Dish Meals
P. 35

by rounded tablespoons on top of chicken and vegetables to make 12
            dumplings. Reduce heat; cover and simmer 15 minutes.

            5. With slotted spoon, transfer dumplings, chicken, and vegetables to serv-
            ing bowl; keep warm. Reserve broth in Dutch oven.

            6. In cup, blend remaining 2 tablespoons flour with remaining 1 cup milk
            until smooth; stir into broth mixture. Heat to boiling over high heat; boil
            1 minute to thicken slightly. Add peas and heat through. Pour sauce over
            chicken and dumplings.

            E A C H S E R V I N G About 437 calories  | 46 g protein  | 38 g carbohydrate  |
            10 g total fat (3 g saturated)  | 137 mg cholesterol  | 951 mg sodium.

















































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