Ingredients:
12 ounces boneless chicken breasts, cut in strips
1 tablespoon olive oil
1 medium onions, coursely chopped
1 tablespoon minced garlic
2 tablespoons chopped pimiento
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 (14 1/2 ounce) cans chicken broth
2 cups frozen mixed vegetables
1 cup water
2/3 packaged biscuit mix
1/3 cup yellow cornmeal
1 teaspoon dried basil
1 tablespoon chopped chives
1/4 cup shredded cheddar cheese
1/2 cup water
Directions:
Heat oil in a large saucepan stir in chicken cook til no longer pink add onions.
cook til onions are wilted, add garlic and pimento, Sprinkle flour and thyme over chicken, toss lightly.
Stir in broth, vegetables, and water.
Bring to a boil, reduce heat.
Simmer, covered, 5 minutes.
In a mixing bowl combine biscuit mix, cornmeal, basil, chives and cheese.
Stir in water just until mixture is moistened.
Drop batter by spoonfuls onto hot liquid, making 8 dumplings.
Return to boiling, reduce heat.
Simmer, covered, for 10 to 12 minutes.
until dumplings test done (Do not lift cover while simmering; check after about 10 minutes).
Servings: 4
Time preparation: 10 min.
Time total: 30 min.