Chicken And Dumplings

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   In 5 quart Dutch

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   oven

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   heat

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   corn oil over medium-high heat. Add chicken, a few pieces at a time.

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   Brown well on all sides. Remove chicken.

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   Drain

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   excess

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   fat.

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   Add

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    onions

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    and mushrooms. Cook, stirring, 5 minutes.

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    Stir in chicken broth, salt and pepper.

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    Stir

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    in

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    dumplings.

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    Add chicken.

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    Bring to boil. Reduce heat;

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    cover

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    and simmer, stirring occasionally, 20 to 30 minutes

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    or

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    until

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    chicken and dumplings are tender. With slotted spoon,

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    remove chicken and dumplings.

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    Keep warm. Stir together cornstarch

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    and

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    milk.

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    Stir

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    into

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    Dutch

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    oven. Stirring constantly, bring to boil over medium heat and boil 1 minute. Serve over chicken and dumplings.

* Per serving · 4 servings · Values may vary.

No additional tips available.