Chicken and Dumplings
Author: Ruth Buckley
Ingredients
- Chicken
- 2 lb. Chicken Tenderloins
- Karen’s Kitchen Spice or
- Salt, Pepper and touch of Cinnamon
- Can of Chicken Broth
- Dumplings
- 4 C Bisquick
- 2⅓ C Milk
- 2 Eggs
Instructions
- Chicken
- Cook Chicken in water with Salt, Pepper and touch of Cinnamon, and/or Karen’s Kitchen Spice until tender, approximately 30 to 45 minutes.
- Cut into bite size pieces when cooked
- Add chicken pieces back to broth.
- At this point may add a can of Chicken Broth if more liquid is needed.
- Bring Chicken and broth back to boil.
- Dumplings
- Mix Bisquick and 1⅓ C of Milk well.
- Place dough by spoonfuls into broth on top of Chicken.
- Cook 10 minutes with pan uncovered
- Cook 10 additional minutes with pan covered with broth at a low, simmering boil.
- While dumplings are cooking, beat 2 Eggs with 1 C. Milk.
- When the 20 minutes are up, stir egg mixture into broth gently around dumplings so as not to liquefy dumplings.
- Continue stirring to prevent boiling to keep the milk and egg mixture from curdling
- Make sure you have at least 1 or more cups of broth to do this.
- Stir the combination until the egg mixture is heated through and cooked.
