The Awesome Recipe Collection

Ingredients

1. 1 1/4 pound(s) uncooked boneless skinless chicken breast(s), cut into 1-inch chunks
2. 1/8 tsp table salt, or to taste
3. 1/8 tsp black pepper, or to taste
4. 4 Tbsp white all-purpose flour, divided in half
5. 1/2 tsp table salt
6. 1/4 tsp black pepper
7. 2 tsp vegetable oil
8. 4 medium uncooked leek(s), white and light green parts only), thinly sliced
9. 4 medium uncooked shallot(s), thinly sliced
10. 2 medium uncooked carrot(s), sliced into thin rounds
11. 2 rib(s) uncooked celery, stalks, sliced
12. 1 leaf/leaves bay leaf
13. 1 tsp dried thyme
14. 2 1/2 cup(s) canned chicken broth, fat free
15. 1/2 cup(s) apple juice
16. 2 Tbsp uncooked cornmeal
17. 3/4 tsp baking powder
18. 1/4 tsp table salt
19. 1 1/2 tsp parsley, minced
20. 1/4 cup(s) low-fat milk
21. 1/2 cup(s) frozen green peas, thawed

Instructions

• Season chicken with 1/8 teaspoon each salt and pepper. Mix 2 tablespoons of the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle chicken with 1 Tablespoon of seasoned flour. In a large skillet, heat oil and lightly brown chicken. Remove from pan.
  
  
• In the same skillet, sauté leeks and shallots until lightly golden, about 3 minutes. Add carrots, celery, bay leaf and thyme and cook another 3 minutes. Stir in remaining tablespoon of flour and stir 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 to 7 minutes.
  
  
• Meanwhile to make dumplings, sift 2 remaining tablespoons flour, cornmeal, baking powder and 1/4 teaspoon salt together into a bowl. Stir in parsley. With a fork, stir in milk until dough just comes together. Drop dumpling mixture with a teaspoon into chicken mixture. Simmer, covered, about 6 to 8 minutes. Add peas, and cook until dumplings are done, another 2 to 4 minutes. Serve in six 1-cup portions.