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Ingredients:
Boneless Skinless Chicken Breasts
Carrots, Celery, Onion Chopped
Chicken Bullion
Oil
Water
Water
Flour or Cornstarch
Salt, Pepper
Parsley
Instructions:
Drizzle oil into frying pan and heat to medium high. Brown chicken breasts til deep golden on both sides remove from pan. Add more oil if needed to braise vegetables, get them good and browned too but not necessarily cooked remove from pan (on the same dish as chicken, why make a bigger mess). Reserve all liquid into measuring cup with chicken bullion. Prepare dumplings according to Bisquick (or whatever brand you use) box instructions. Arrange chicken and vegetables in pan. I like the chicken on the bottom but the order is up to you. Pour liquid into pan, cover and let simmer for about 45-60 minutes until chicken is cooked completely through. Add flour/cornstarch paste if gravy needs thickening. And by the way, cut one of the thickest breasts and take a good look to make sure it's done, no pink anywhere. Poking it with a fork to see if juice is clear is dumb and useless.
Scoop clumps of dumpling dough around edge of pan to make individual dumplings. You can also just dump the dumpling dough on top, spread evenly, cover and heat until dumplings show dry holes like those when making pancakes.
Uncover and serve!
This is so good, so simple and so not so messy clean up. I'd make everything in one dish if I could. And, trust me, I try.
Drizzle oil into frying pan and heat to medium high. Brown chicken breasts til deep golden on both sides remove from pan. Add more oil if needed to braise vegetables, get them good and browned too but not necessarily cooked remove from pan (on the same dish as chicken, why make a bigger mess). Reserve all liquid into measuring cup with chicken bullion. Prepare dumplings according to Bisquick (or whatever brand you use) box instructions. Arrange chicken and vegetables in pan. I like the chicken on the bottom but the order is up to you. Pour liquid into pan, cover and let simmer for about 45-60 minutes until chicken is cooked completely through. Add flour/cornstarch paste if gravy needs thickening. And by the way, cut one of the thickest breasts and take a good look to make sure it's done, no pink anywhere. Poking it with a fork to see if juice is clear is dumb and useless.
Scoop clumps of dumpling dough around edge of pan to make individual dumplings. You can also just dump the dumpling dough on top, spread evenly, cover and heat until dumplings show dry holes like those when making pancakes.
Uncover and serve!
This is so good, so simple and so not so messy clean up. I'd make everything in one dish if I could. And, trust me, I try.
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