Saturday, March 14, 2009

Chicken and Dumplings

3 large boneless, skinless chicken breasts
chicken boullion
2¼ c. Bisquick
2/3 c. milk (approximately)
Salt & pepper to taste
1 cup milk
2 T flour

In a large pot, add enough water to boil chicken breasts (about 8-10 cups.) Add enough chicken boullion for the amount of water (usually 1 teaspoon or 1 cube per cup of water.) Boil chicken for about 30-45 minutes or until completely cooked. Remove chicken from pot and shred. Next, mix the Bisquick and milk until a manageable ball of dough is achieved. Roll the dough out until VERY thin then cut into ¾ inch wide strips. Gradually drop full strips of dough into boiling water that chicken was cooked in (now basically chicken broth.) Fold in shredded chicken. Add salt & pepper to taste. To thicken the sauce, mix 1 cup milk with 2 T flour and whisk into pot. Allow to simmer to thicken.

* Don't worry about cutting the dough into small pieces, just drop the full length strips into the boiling water and then stir. They will just divide up themselves. You can also use straight up chicken broth instead of boullion and water if you want...just whatever you have. This is SO easy and SOOOO cheap!!

*From Jami's Recipies

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