Chicken and Vegetables with Herbed Dumplings - Mindful by Sodexo Recipes

Ingredients

• Herbed Dumplings: ¾ cup all-purpose flour
• ¾ cup whole wheat flour
• ¼ teaspoon kosher salt
• 1 ½ teaspoons baking powder
• ½ cup finely chopped fresh herbs like parsley, chives and dill
• 1 egg, beaten
• ¾ cup low-fat buttermilk
• Chicken and Vegetable Stew: 4 cups low-sodium chicken broth
• 1 cup water
• 1 pound thinly sliced skinless, boneless chicken breast cutlets
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1 cup peeled, sliced carrots
• 1 cup peeled, finely chopped parsnips
• 1 cup frozen peas
• 1 (6-ounce) container mushrooms, sliced
• ¼ teaspoon freshly ground pepper
• 1. In medium bowl, make dumplings: Add both flours, salt, baking powder and herbs. Add beaten egg and buttermilk, stirring until combined with dry ingredients. Reserve.
• 3. Cook vegetables for 5 minutes. Then use a teaspoon to drop spoonfuls of dumpling dough into simmering liquid, aiming for 12 dumplings.
• 4. Reduce heat to medium-low so liquid is at a light simmer and cover with lid. Cook undisturbed until dumplings are light and puffy, about 10 minutes. Add in reserved chicken pieces and serve.