Country-Style Chicken And Dumplings - cooking recipe

Ingredients

1 Tbsp. vegetable oil
2 large whole boneless, skinless chicken breasts, cut into 1-inch pieces
2 large cloves garlic, crushed
1 (16 oz.) jar whole onions, drained
1 c. quartered medium-size fresh mushrooms (about 4 oz.)
1/4 c. butter or margarine
1/4 c. all-purpose flour
1 (16 oz.) can whole baby carrots, drained
1 (9 oz.) pkg. frozen peas
1 3/4 c. buttermilk baking mix
1/4 c. chopped fresh parsley
1/2 c. milk
1 envelope instant chicken broth

Preparation

In 12-inch skillet over medium-high heat, heat vegetable oil; add chicken.
Cook about 5 minutes, stirring frequently until golden brown.
Add garlic, onions and mushrooms; cook about 5 minutes, stirring frequently until vegetables are tender.
Remove mixture to bowl; keep warm.
In same skillet over medium heat, melt butter or margarine, add flour; cook 5 minutes, stirring constantly until mixture is golden brown.
Add instant chicken broth; 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 vegetables; bring to boil, covered.