Saturday, February 13, 2010

Creamy Chicken and Dumplings

This is hands down one of the most amazing recipes I have ever made, Gray fully agrees! I found it over at Kevin and Amanda's recipe blog. This is seriously a must try recipe!

1 lb chicken breasts
10 bouillon cubes
2 quarts water
2 cups bisquick
2/3 cups milk
2 tbsp butter
4 eggs
2 stalks celery
salt & pepper

 Begin by placing chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done. If you’re using the boneless/skinless breasts, they’ll probably be done much quicker, like after 10-15 mins. (I used chicken breast with the bone in and skin on, they add so much flavor to recipes like this in my opinion). Boil the eggs while the chicken is boiling. When chicken is close to done mix together bisquick and milk. When chicken is done, remove from pot and drop small spoonfulls of dumpling mixture into the pot. Cook over a low simmer for 10 minutes covered then 10 minutes uncovered. Dice celery and shed chicken. Saute celery with butter until the celery is tender then add the chicken, salt and petter. Saute for 3 to 5 minutes. Add chicken and celery to the dumpling mixture and chop up the eggs, remove the yolk, and add to chicken and dumplings. 

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