Friday, November 15, 2013

Herbed Chicken with Parmesan Dumplings

Here's the recipe I promised yesterday. It's a good one--perfect for these cold fall-turning-into-winter days.

Herb Chicken with Parmesan Dumplings
adapted from McCormick

1/3 cup butter

1/4 cup flour 
1/4 to 1/3 cup dry minced onion
3 cups water
4 chicken bouillon cubes
1 2/3 cups milk, divided
3/4 tsp. sage
1/2 tsp. garlic salt
3/4 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. black pepper
2-3 cups cooked chicken thighs (or breasts), cubed
2 cups assorted frozen vegetables (peas/carrots or a California blend are both good)
1 1/4 cup Bisquick baking mix
1/3 cup Parmesan cheese
2 t. dried parsley

Melt butter in a large nonstick skillet (I use my 12"). Add dry onions and whisk in flour until smooth. Gradually stir in water and whisk until smooth. Add 1 cup of the milk and the chicken bouillon cubes. Stir in sage, garlic salt, rosemary, thyme and black pepper. Continue whisking until smooth. Stir in cooked chicken and frozen vegetables. Bring mixture to a boil. Meanwhile, mix Bisquick, Parmesan cheese, milk and parsley in a small bowl until well blended. Drop by spoonfuls onto chicken mixture. Reduce the heat to medium, and cook uncovered for 10 minutes. Cover the skillet and cook 10 more minutes. Meanwhile, preheat the broiler on low. At the end of the second 10-minute cooking time, remove the lid from the skillet and place the pan under the broiler for 2 minutes, or until the dumplings are golden brown on top. 

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