I love to try to make food stretch. Raising 2 teenage boys has never been easy in the food department. Can’t wait until the 3rd and 4th ones gain that growing appetite! While the men in my family are really plain meat and potato kind of men, I try here and there to make something a little more creative.
So this week I thought I would my version of Chicken and Dumplings. Everyone LOVED it! I only used 2 chicken breasts instead of the usual 4 or 5 that I cook when making a baked chicken dish!
What you need:
2 boneless skinless chicken breasts, 2 T olive oil, 1T garlic, 1tps red pepper flakes, 1 Smoked Paprika, two cans of carrot, 2 packs of biscuits
What you do:
Cut your chicken into cubes and saute in skillet in olive oil and seasonings, until no longer pink. Add to the chicken 8 cups of broth or stock and bring to a boil. Reduce heat and simmer for about 60-90 minutes.
Make a roux. This is a mixture made with fat (like butter) and flour. You want to use equal parts of each. For this I used 3 T of butter and 3 T of flour. This is a basic recipe and can be used in soups and gravies to thicken them. Add this to the soup and then add your carrots. Bring this to a boil and let it boil for about 10 minutes to thicken a bit. As it is thickening cut your biscuits into 6 or 8 pieces each, depending on size of biscuit to start with. Drop the biscuits pieces into the pot a couple at a time. You will want to stir continuously. Stirring the pot will keep the biscuits from sticking together. Bring to a boil and cook for about 10 minutes. Salt and pepper to taste.
Enjoy with a salad and crusty bread!
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