Chicken And Dumplings - cooking recipe

Ingredients

6 1/2 c. water, divided
4 (8 oz.) chicken breast halves
1 1/2 c. sliced fresh mushrooms
3/4 c. diced carrots
2 Tbsp. chopped onion
3/4 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. lemon juice
4 drops hot sauce
1 clove garlic, minced
1 1/4 c. plus 2 Tbsp. plain flour, divided
1 tsp. baking powder
1/2 c. skim milk

Preparation

Place
6
cups
water,
chicken, mushrooms, carrots and onion in a
large pot and bring to a boil; cover.
Reduce heat and simmer 45 minutes.
Remove chicken from broth and let each cool separately.
Discard
skin
and
bones; cut chicken into bite-size pieces
and
add
to
vegetable mixture.
Cover and chill 8 hours.
Skim
fat
from
broth
and discard.
Stir in poultry seasoning,
salt,
pepper, lemon juice, hot sauce and garlic. Combine
1/4 cup plus 2 tablespoons flour and remaining 1/2
cup water;
stir
well.
Bring
chicken mixture to a boil;
stir
in flour mixture.
Reduce heat and simmer, uncovered for 35 minutes. Combine
the
remaining
1 cup flour and the baking powder.
Add milk,
stirring until dry ingredients are moistened.
Drop batter by small teaspoonfuls into boiling broth.
Cover, reduce
heat and
simmer 15 minutes.
Yields 6 servings.
This has about 258 calories per 1 1/2 cup serving.