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Ingredientes
- 1 1/2 Tbsp. Butter
- 6 x Boneless Without skin
- 3/8 c. Minced onion
- 3/8 c. Minced celery
- 1 1/2 x Cloves garlic -- chopped
- 3 Tbsp. Flour
- 3/4 quart Chicken broth
- 3/4 tsp Sugar
- 1 1/2 dsh Pepper
- 2 1/4 tsp Fresh rosemary -- minced
- 1 1/2 x Bay leaves
- 3 Tbsp. Parsley -- minced 09
- 1 1/2 c. Flour
- 2 1/4 tsp Baking pwdr
- 3/8 tsp Salt
- 2 1/4 tsp Butter, cool -- cut in Pcs
- 3/4 x Egg -- beaten
- 1 1/2 tsp Fresh rosemary -- minced
- 1/2 c. Lowfat milk, skim Chicken breast halves
Direcciones
- Heat the butter in a dutch oven over medium heat and brown the chicken= breasts. Remove the chicken and saute/fry the onion, celery, and garlic for 5= min. Sprinkle with flour and mix well. Add in 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 F oven 30 min. Meanwhile, prepare the dumplings.
- Sift the flour, baking pwdr, and salt= together. Cut in the butter till well blended. Combine the egg, rosemary,= and lowfat milk, and add in all at once to the dry mix; blend quickly with a= fork, just sufficient to moisten. Remove the pan from the oven and increase the heat to 425 F. 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 min. Add in the peas, cover, and cook 10= min longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 6 servings | |
| Calories 202 | |
| Calories from Fat 50 | 25% |
| Total Fat 5.68g | 7% |
| Saturated Fat 3.19g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 859mg | 36% |
| Potassium 219mg | 6% |
| Total Carbs 30.72g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.23g | 1% |
| Protein 6.51g | 10% |
