1-1/4 lb. uncooked boneless,
skinless chicken breast, cut into 1" pieces
1/8 tsp each table salt, black pepper, or to taste
2 tbsp. all-purpose flour
3/4 tsp. salt, divided use
1/4 tsp. black pepper
2 tsp. vegetable oil
4 medium leeks, white and light green parts only),
4 medium shallots, thinly sliced
2 medium carrots, sliced into thin rounds
2 ribs (medium) celery, sliced
1 bay leaf
1 tsp. thyme
2-1/2 cups fat-free chicken broth
2 tbsp. each all-purpose flour,
3/4 tsp. baking powder
1-1/2 tsp. parsley, minced
1/4 cup (1% OK) low-fat milk
1/2 cup each apple juice;
frozen green peas, thawed
Season chicken with 1/8 tsp.
each salt and pepper.
Mix flour with 1/2 tsp.
salt and 1/4 tsp. pepper.
Sprinkle chicken with 1 tbsp. seasoned flour.
In a large skillet, heat oil and lightly brown chicken.
Remove from pan.
In same skillet, sauté leeks and
shallots until lightly golden, about 3 minutes.
Add carrots, celery, bay leaf and thyme;
cook another 3 minutes.
Stir in remaining seasoned flour;
cook until it begins to color, about 1 minute.
Pour in chicken broth and apple juice.
Return chicken to pot.
Bring to boil; reduce heat and simmer,
partially covered, until chicken is cooked through,
5 - 7 minutes. Dumplings: Sift 2 tbsp. flour, cornmeal,
baking powder and 1/4 tsp. salt into a bowl. Stir in parsley.
With a fork, stir in milk until dough just comes together.
Drop dumpling mixture with a tsp. into chicken mixture.
Simmer, covered, about 6 - 8 minutes.
Add peas, cook until dumplings are done,
another 2 - 4 minutes.