Title: Chicken and Dumplings
Categories: Main dish, Poultry, Appetizers, Microwave
Yield: 4 Servings

2 lb Broiler-fryer chicken to
3 lb Broiler-fryer chicken
-cut into serving pieces
2 c Water
6 Whole black peppercorns
2 Bay leaves
2 ts Salt
3 md Carrots, peeled and
-thinly sliced
6 tb Flour
3/4 c Cold water
1 ts Dried rubbed sage
1 c Buttermilk biscuit mix
1/3 c Milk
2 tb Dried parsley flakes
4 oz Button mushrooms, drained
10 oz Frozen peas, thawed

1. Wash chicken and pat dry. 2. Place chicken, the 2 cups water,
peppercorns, bay leaves and salt in a deep, 2 1/2 to 3-quart,
heat-resistant, non-metallic casserole. Heat, covered, in Microwave Oven 10
minutes. Stir. Heat, covered, in Microwave Oven an additional 5 minutes. 3.
Add carrot slices and heat, covered, in Microwave Oven 5 minutes longer. 4.
Remove chicken pieces from broth and set chicken aside until cool enough to
handle. Reserve broth. 5. Remove chicken from bone: and cut into bite-sized
pieces. 6. Discard bones, bay leaves and peppercorns. Skim any excess fat
from chicken broth. 7. Return chicken to casserole. 8. In a small bowl
combine flour, the 3/4 cup cold water and the sage until smooth. Gradually
stir flour mixture into chicken mixture. 9. Heat, covered, in Microwave
Oven 5 minutes or until gravy is thickened and smooth. Stir occasionally.
10. Prepare dumpling dough in a small bowl by combining biscuit mix, milk
and parsley flakes; stir with a fork until just blended. 11. Add mushrooms
and peas to chicken and gravy mixture. 12. Drop dumpling dough by spoonfuls
onto hot chicken mixture to form 6 dumplings and heat, covered, in
Microwave Oven 4 minutes. 13. Uncover casserole and heat an additional 2 to
4 minutes or until dumplings are no longer doughy on the underside.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini