4 cups chicken broth
1/2 cup sliced celery
1/2 cup sliced carrots
1 bay leaf
1 1/2 teaspoons dried
1/4 teaspoon dried thyme
dash ground nutmeg
2/3 cup milk
cubed cooked chicken
IN A DUTCH OVEN
In a 5 quart Dutch oven or kettle, combine
the broth, celery, carrots, bay leaf
and 1 teaspoon parsley; bring to a boil.
in a large bowl, combine the biscuit mix,
thyme and nutmeg.
Stir in milk and remaining parsley just
Drop by tablespoonfuls onto boiling broth.
Cook, uncovered, for 10 minutes.
Cover and cook 10 minutes longer.
With a slotted spoon, remove dumplings to a
Bring broth to a boil; reduce heat.
Add chicken; heat through.
Discard bay leaf.
Spoon over dumplings.
Chicken Fingers with Lemon
1 jar (10 ounces)
1/4 cup chicken broth
1/2 teaspoon soy sauce
1/4 teaspoon ground
1 cup buttermilk
1 tablespoon grated
1 cup all-purpose flour
1/2 cup cornstarch
1 1/4 pounds boneless
skinless chicken breasts, cut into strips
Vegetable oil for frying
In a small saucepan, combine the lemon curd,
broth, soy sauce and ginger.
Cook and stir until combined and heated through;
In a shallow bowl, combine buttermilk and lemon
In another bowl, combine flour and cornstarch.
Dip chicken in buttermilk mixture, then coat
with flour mixture.
In an electric skillet, heat oil to 375°.
Fry chicken, a few strips at a time, for 2 to 3
minutes on each side or until golden brown.
Drain on paper towels.
Serve with lemon sauce.
Serves 4 with
1 1/4 cups sauce
Chicken in Basil Cream
1/4 cup milk
1/4 cup dry bread crumbs
4 boneless skinless
chicken breast halves (4 ounces each)
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping
1 jar (4 ounces) sliced
1/2 cup grated Parmesan
1/4 cup minced fresh
1/8 teaspoon pepper
Place milk and bread crumbs in separate shallow
Dip chicken in milk, then coat with crumbs.
In a skillet over medium-high heat, cook chicken
in butter for about 5 minutes on each side
juices run clear.
Remove and keep warm.
Add broth to the skillet.
Bring to a boil over medium heat; stir to loosen
Stir in the cream and pimientos; boil and stir
for 1 minute.
Add Parmesan cheese, basil and pepper; cook and
stir until heated through.
Serve with chicken.