1 1/2 tbsp Butter
6 Boneless
Without skin
3/8 cup Chopped onion
3/8 cup Chopped celery
1 1/2 Cloves garlic -- minced
3 tbsp Flour
3/4 qt Chicken broth
3/4 tsp Sugar
1 1/2 dash Pepper
2 1/4 tsp Fresh rosemary -- chopped
1 1/2 Bay leaves
3 tbsp Parsley -- chopped
=09
1 1/2 cup Flour
2 1/4 tsp Baking powder
3/8 tsp Salt
2 1/4 tsp Butter, cold -- cut in
Pieces
3/4 Egg -- beaten
1 1/2 tsp Fresh rosemary -- chopped
1/2 cup Milk, skim
Chicken breast halves
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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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