Chicken & Dumplings

This recipe was adapted by the one in Rachael Ray's cookbook.

Chicken and Dumplings

Ingredients:

• 4 chicken breasts
  
• 6 carrots
  
• 6 celery stocks
  
• 3 cans of chicken broth
  
• 1 small onion
  
• 2-3 cloves of garlic
  
• 2-3 Tbs flour
  
• Jiffy mix
  
• 2 teaspoons of olive oil (separated in half)
  

  
  

Directions:

Scrape carrots & then slice. Cut tops off of celery & slice. Combine carrots & celery & set aside in a bowel. Chop onions.

Heat a large frying pain on low to medium heat & sauté onions until translucent. Peel garlic clove & chop. Add garlic to onion & cook for about 5 minutes. Be careful not to burn garlic.

Clean chicken breast & pat dry. Cut chicken into cubes & place in a plastic bag. Add 2 tablespoons of flour to bag. Add a few dashes of salt & pepper to the bag. Shake chicken in bag, making sure that each chicken cube in coated with flour. Add chicken to the onion & garlic in the pan & brown. Once chicken is brown, remove the chicken from heat & place in a separate bowel & set on the side.

In same pan that chicken was browned, add another teaspoon of olive oil. Allow oil to warm then add carrots & celery then sauté for about 5 minutes.

You will need 2 large pots, like a dutch oven to prepare the rest of the recipe. Add 1 can of chicken broth to each dutch oven & ½ of the remaining can to each pot. Allow broth to come to a mild boil. Add half carrots & celery to each dutch oven. Give carrots & celery a good stir. Add ½ of chicken to each dutch oven. Turn heat down to low once chicken is added.

Prepare Jiffy mix according to package for drop biscuits. Drop spoonfuls Jiffy Mix into the dutch oven. Divide the mixture between both pots. Cover dutch oven with lid or foil. Allow to simmer on low for about 15 minutes. You want the biscuits to rise in the pot. Remove heat from pots & allow the contents in the pot to thicken up. Once chicken mixture appears thick, it is ready to enjoy.