Chicken And Dumplings(Serves 4) - cooking recipe

Ingredients

1 Tbsp. vegetable oil or Pam
2 large boneless chicken breasts, cut into 1 inch pieces
1 c. quartered fresh mushrooms or 1 (4 oz.) can mushrooms
1/4 c. margarine
1/4 c. flour
1 envelope instant chicken broth
1 pkg. baby carrots or large carrots, cut into thirds
1 (9 oz.) pkg. frozen peas
1 3/4 c. buttermilk baking mix
1/4 c. chopped fresh parsley or sprinkle with dried parsley
1/2 c. milk

Preparation

In 12-inch skillet, over medium-high heat, heat oil.
Add chicken and cook about 5 minutes, stirring frequently until golden brown.
Add mushrooms and season with garlic powder and pepper. Cook about 5 minutes, stirring frequently until tender.
Remove mixture to bowl and keep warm.
In same skillet, over medium heat, melt margarine.
Add flour and cook 5 minutes, stirring constantly until mixture is golden brown.
Add instant chicken broth and gradually stir in 3 cups of water.
Cook about 10 minutes, stirring constantly until mixture is smooth and slightly thickened.
Add carrots and peas to skillet along with chicken and mushrooms. Bring to a boil, covered.