Heat the butter in a dutch oven over medium heat and brown the chicken= breasts. Remove the chicken and saute the onion, celery, and garlic for 5= minutes. Sprinkle with flour and mix well. Add the broth, sugar, pepper,= rosemary, bay leaves, and parsley; bring to a boil, stirring constantly.= Return the chicken breasts to the pot and spoon the sauce over them. Cover= and bake in a 350=B0F oven 30 minutes.=20 Meanwhile, prepare the dumplings. Sift the flour, baking powder, and salt= together. Cut in the butter until well blended. Combine the egg, rosemary,= and milk, and add all at once to the dry mixture; blend quickly with a= fork, just enough to moisten. Remove the pan from the oven and increase the heat to 425=B0F. Remove the= bay leaves. Brind to a boil on top of the stove. Shape dough with your= hands into sixteen dumplings and drop onto boiling stew. Return to the oven= and cook, uncovered, for 10 minutes. Add the peas, cover, and cook 10= minutes longer.=20 Recipe By : The Herb Companion, Feb-Mar 95 p66 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip