Chicken and Cornmeal Dumplings
This version of chicken and dumplings provides plenty of vegetables with 5 grams of fiber per serving. Dumplings are made with 1 part flour and 1 part cornmeal
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Dutch oven
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
Ingredients
- Coarsely ground pepper (optional)
- 1 tbsp. Canola oil
- 1 tbsp. Fat-free milk
- 1 Egg white
- Salt
- 1/2 tsp. Baking powder
- 1/4 cup Cornmeal
- 1/4 cup Flour
- 1/2 cup Fat-free milk
- 1 cup Reduced-sodium chicken broth
- 2 Chicken thighs, skinned
- 1/4 tsp. Ground black pepper
- 1 tsp. Chopped fresh rosemary
- 2 cloves Garlic, minced
- 1/2 Medium onion, thinly sliced
- 1/3 cup Fresh or frozen corn kernels
- 1 stalk Celery, thinly sliced
- 2 Medium carrots, thinly sliced
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