Chicken And Dumplings - cooking recipe

Ingredients

2 Tbsp. Mazola corn oil
1 broiler-fryer chicken, cut in parts
2 c. sliced onion
1/4 lb. mushrooms, sliced
4 c. chicken broth
1/2 tsp. salt
1/8 tsp. pepper
6 oz. Mueller's dumplings
2 Tbsp. Argo cornstarch
1/4 c. milk

Preparation

In 5 quart Dutch
oven
heat
corn oil over medium-high heat. Add chicken, a few pieces at a time.
Brown well on all sides. Remove chicken.
Drain
excess
fat.
Add
onions
and mushrooms. Cook, stirring, 5 minutes.
Stir in chicken broth, salt and pepper.
Stir
in
dumplings.
Add chicken.
Bring to boil. Reduce heat;
cover
and simmer, stirring occasionally, 20 to 30 minutes
or
until
chicken and dumplings are tender. With slotted spoon,
remove chicken and dumplings.
Keep warm. Stir together cornstarch
and
milk.
Stir
into
Dutch
oven. Stirring constantly, bring to boil over medium heat and boil 1 minute. Serve over chicken and dumplings.
Makes 4 servings.