| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Dutch |
Chicken bre, Herb compan |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Butter |
| 6 |
|
Boneless |
|
|
Without skin |
| 3/8 |
c |
Chopped onion |
| 3/8 |
c |
Chopped celery |
| 1 1/2 |
|
Cloves garlic — minced |
| 3 |
tb |
Flour |
| 3/4 |
qt |
Chicken broth |
| 3/4 |
ts |
Sugar |
| 1 1/2 |
ds |
Pepper |
| 2 1/4 |
ts |
Fresh rosemary — chopped |
| 1 1/2 |
|
Bay leaves |
| 3 |
tb |
Parsley — chopped |
|
|
=09 |
| 1 1/2 |
c |
Flour |
| 2 1/4 |
ts |
Baking powder |
| 3/8 |
ts |
Salt |
| 2 1/4 |
ts |
Butter, cold — cut in |
|
|
Pieces |
| 3/4 |
|
Egg — beaten |
| 1 1/2 |
ts |
Fresh rosemary — chopped |
| 1/2 |
c |
Milk, skim |
|
|
Chicken breast halves |
INSTRUCTIONS
Heat the butter in a dutch oven over medium heat and brown the chicken=
breasts. Remove the chicken and saute the onion, celery, and garlic for 5=
minutes. Sprinkle with flour and mix well. Add the broth, sugar, pepper,=
rosemary, bay leaves, and parsley; bring to a boil, stirring constantly.=
Return the chicken breasts to the pot and spoon the sauce over them. Cover=
and bake in a 350=B0F oven 30 minutes.=20 Meanwhile, prepare the dumplings.
Sift the flour, baking powder, and salt= together. Cut in the butter until
well blended. Combine the egg, rosemary,= and milk, and add all at once to
the dry mixture; blend quickly with a= fork, just enough to moisten. Remove
the pan from the oven and increase the heat to 425=B0F. Remove the= bay
leaves. Brind to a boil on top of the stove. Shape dough with your= hands
into sixteen dumplings and drop onto boiling stew. Return to the oven= and
cook, uncovered, for 10 minutes. Add the peas, cover, and cook 10= minutes
longer.=20
Recipe By : The Herb Companion, Feb-Mar 95 p66
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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