Chicken and Dumplings

Cut chicken into big chunks. Spill a handful or two of flour onto a shallow dish. Salt and pepper the flour. Coat the chicken chunks by tossing them all through the flower and rolling them around a bit. Discard the extra flower and wash hands. To give the dumplings room to cook, divide your ingredients and cook in two separate pans. Heat a little oil in each of the two skillets or frying pans over medium high heat. Please chicken pieces in hot pans and brown for four minutes on each side. Remove chicken from pans and reduce heat to medium. Add chopped veggies and sauté for two or three minutes, giving the pans a shake now and then. While veggies cooked, mix up one box of Jiffy biscuit mix, adding a handful of parsley to the batter. Add one and a half cans chicken broth and half a cup of water to each pan. Add chicken back to pots. Bring liquids to a boil. Drop in biscuit mix a heaping tablespoon at a time, five or six dumplings per pan. Cover with foil or lids and simmer 8 to 10 minutes. Uncover and cook an additional 3 to 5 minutes or until sauce thickens to desired consistency. Adjust salt and pepper to your taste. Feeds up to six with a green salad. Leftovers only get better tasting, don’t be afraid of making a whole batch even if you live alone.