Chicken Fricassee With Herb Dumplings - cooking recipe

Ingredients

1/2 c. Gold Medal self-rising flour
1 tsp. salt
1 tsp. paprika
1/8 tsp. pepper
2 1/2 to 3 lb. broiler-fryer chicken, cut up
2 Tbsp. shortening
1 Tbsp. butter or margarine
1 can condensed cream of chicken soup
1/2 tsp. parsley flakes
1 1/2 c. milk
1 pkg. frozen mixed vegetables, broken apart
3 Tbsp. firm butter or margarine
1 3/4 c. Gold Medal self-rising flour
3/4 c. milk
1/4 tsp. poultry seasoning

Preparation

Mix 1/2 cup flour, salt, paprika and pepper; coat chicken pieces.
Cook chicken in shortening and 1 tablespoon butter in large skillet until light brown.
Remove chicken and drain fat. Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling.
Cook over low heat until chicken is tender, about 45 minutes.
Stir in vegetables.
Cut 3 tablespoons butter thoroughly into 1 3/4 cups flour.
Stir in 3/4 cup milk, the parsley flakes and poultry seasoning.
Drop dough by 8 or 9 spoonfuls into hot soup mixture.
Cook, uncovered, over low heat 10 minutes.
Cover; cook about 10 minutes longer.
Makes 4 servings.