Homestyle Chicken and Whole Wheat Dumplings
Since I started milling my own flour, my kitchen has taken on a whole new life. I’m more apt to create items from scratch rather then using store bought. I love how healthy my food tastes and the best part is I can mill what I want, when I want and I don’t have a bunch of flour stored in the pantry. My kitchen is rather small and does not have a lot of storage space anyway.
3 slices bacon
1 red onion, diced
4 skinless, boneless chicken breast, sliced into thirds
3 cups chicken broth
1 teaspoon poultry seasoning
salt and pepper to taste
1 (15.25 ounce) can corn,
drained and rinsed
3 cups half-and-half
1 clove garlic, diced
|Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside; reserve bacon drippings in skillet.|
|Add garlic, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.|
Pour in half-and-half (I used fat free half & half) and bring to a boil; add crumbled bacon.
Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.
This turned out great! The whole wheat dumplings were fluffy and flavorful. The chicken moist and delicious. The sauce thickened up nicely and was amazing. The corn added a nice sweetness to the chicken and all flavors blended well. My husband said (and this is a direct quote) “You can make this anytime you want to.” He was in chicken heaven.
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