Chicken  and  Dumplings






4 cups chicken broth

  1/2 cup sliced celery

1/2 cup sliced carrots

1 bay leaf

1 1/2 teaspoons dried parsley flakes, divided

2 cups "Bisquick" biscuit/baking mix

  1/4 teaspoon dried thyme

dash ground nutmeg

  2/3 cup milk

3 cups cubed cooked chicken breast







In a 5 quart Dutch oven or kettle, combine the broth, celery, carrots, bay leaf

and 1 teaspoon parsley; bring to a boil.


For dumplings, in a large bowl, combine the biscuit mix, thyme and nutmeg.

Stir in milk and remaining parsley just until moistened.

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 serving dish; keep warm.


Bring broth to a boil; reduce heat.

Add chicken; heat through.


Discard bay leaf.


Spoon over dumplings.


Serves 4






Chicken  Fingers  with  Lemon  Sauce






1 jar (10 ounces) lemon curd

1/4 cup chicken broth

1/2 teaspoon soy sauce

1/4 teaspoon ground ginger

1 cup buttermilk

1 tablespoon grated lemon peel

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; keep warm.


In a shallow bowl, combine buttermilk and lemon peel.


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 cream

1 jar (4 ounces) sliced pimientos, drained

1/2 cup grated Parmesan cheese

1/4 cup minced fresh basil

1/8 teaspoon pepper






Place milk and bread crumbs in separate shallow bowls.


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

or until juices run clear.


Remove and keep warm.


Add broth to the skillet.

Bring to a boil over medium heat; stir to loosen browned bits.

Stir in the cream and pimientos; boil and stir for 1 minute.

Reduce heat.

Add Parmesan cheese, basil and pepper; cook and stir until heated through.


Serve with chicken.



Serves 4







 Salem's Den  Salem 2004 and Beyond