Name: Chicken with Lemon-Thyme Dumplings
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: ¼ cup butter; ¼ cup all-purpose flour; 2 ½ cup chicken stock or broth*; 1 cup cake flour or all-purpose flour; 1 teaspoon baking powder; ½ teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme, crushed; ½ teaspoon sugar; ¼ teaspoon salt; Dash white pepper; Dash ground sage; Dash dried marjoram, crushed; ½ cup milk; 1 teaspoon finely shredded lemon peel; 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces; 2 cup chicken stock or broth*; ¼ cup dry white wine, chicken stock, or broth*; 1 cup chopped celery; 1 cup chopped carrot; 1 cup chopped, peeled celeriac or chopped, peeled potato; 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed; Fried carrot chips (optional); Fresh thyme sprigs or snipped chives (optional)

Directions

Step 1

For sauce, in a small saucepan, melt the butter. Stir in the 1/4 cup all-purpose flour. Cook and stir over medium heat for 3 minutes. Stir in the 2-1/2 cups chicken stock or broth. Simmer gently, uncovered, for 20 minutes, stirring often. Set aside.

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Step 2

Meanwhile, for dumplings, in a medium mixing bowl, stir together the 1 cup flour, the baking powder, the 1/2 teaspoon fresh or 1/8 teaspoon dried thyme, the sugar, salt, white pepper, sage, and marjoram. Add milk and peel; stir until just moistened. Set bowl aside.
Step 3

In a 3-quart saucepan, combine chicken pieces, the 2 cups chicken stock, the vegetables, wine, and the 1 teaspoon fresh or 1/4 teaspoon dried thyme. Bring to boiling. Reduce heat; simmer.
Step 4

Using a small ice-cream scoop or 2 spoons, form 1/8 of the dough into a dumpling; drop onto chicken-vegetable mixture. Repeat with remaining dough, making a total of 8 dumplings. Cover and simmer for about 10 minutes or until chicken is no longer pink and a wooden toothpick inserted into dumpling comes out clean.
Step 5

With a slotted spoon, remove dumplings from vegetable mixture. Drain and discard chicken liquid from vegetable mixture. Stir in sauce. Return dumplings to saucepan. Heat through.
Step 6

Ladle chicken mixture into 4 individual serving bowls. Top each serving with 2 dumplings. If you like, garnish with carrot chips and thyme sprigs or snipped chives. Makes 4 servings.

*

To lower the sodium, use reduced-sodium chicken broth instead of regular stock or chicken broth.

Nutrition Facts

Per Serving:

452 calories; fat 17g; cholesterol 92mg; carbohydrates 43g; sodium 1048mg.

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Directions

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Nutrition Facts

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Ingredients

Directions

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Nutrition Facts