Chicken Stew With Onion Dumplings - cooking recipe

Ingredients

Chicken Stew
1/4 cup flour
1/2 cup evaporated skim milk
1/2 teaspoon hot sauce
1/4 teaspoon salt
1 teaspoon olive oil
2 stalks celery, chopped
1 medium onion, chopped
1 cup baby carrots, split lengthwise
3/4 cup boneless skinless chicken thighs, cut into 3/4 inch pieces (you can use breasts but the final dish will be a bit drier)
1/2 teaspoon italian seasoning
1 (14 ounce) can fat free chicken broth
1/3 cup water
1 cup frozen peas
Onion Dumplings
3/4 cup skim milk
4 scallions, chopped
1/2 cup plain breadcrumbs
2 teaspoons baking powder
1 teaspoon dry mustard
1 cup all-purpose flour

Preparation

In a small bowl whisk together the flour, evaporated milk, hot sauce and salt until well blended. Reserve.
In a large non-stick skillet, heat 1 teaspoon of oil over medium heat. Add the celery, onions and carrots. Cook for 8 minutes until the vegetables soften. Add the chicken and Italian seasoning and cook 4-5 minutes until the chicken is opaque.
Add the broth and water and bring to a simmer. Whisk the milk and flour mix one last time and stir into the skillet. Let the pan return to a simmer and cook an additional 3 minutes until the liquid is somewhat thickened.
Add peas.
Meanwhile, in a medum bowl mix together the tablespoon of oil, skim milk and scallions together. Stir in 1 cup flour breadcrumbs, baking powder and mustard.
With a large spoon, drop the dough by spoonfuls (12 in all) onto the top of the simmering stew. If possible oplace the dumplings 1 inch apart. Cover and cook for 8 minutes. Resist the urge to lift the lid as that toughens the dumplings.