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Name: Chicken Fricassee with Dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Broiler-fryer; cut up; 1/2 ts Salt; (if using water); 2 c Chicken broth or water; 1 md Onion chopped; 1 Stalk celery; diced; 1 Bay leaf; Yellow food coloring;; 1/2 ts Seasoned pepper; 1 ts Seasoned salt; 2 tb Flour

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INGREDIENTS

1 Broiler-fryer; cut up
1/2 ts Salt; (if using water)
2 c Chicken broth or water
1 md Onion ; chopped
1 Stalk celery; diced
1 Bay leaf
Yellow food coloring;
1/2 ts Seasoned pepper
1 ts Seasoned salt
2 tb Flour

Servings

INSTRUCTIONS

MMMMM-----------------------FOR DUMPLINGS---------------------------- 1 c Cake flour; sifted 1 ts Baking powder 1/2 ts Salt 1 tb Vegetable shortening 2 ts Parsley; chopped 1 tb Green onion tops; chopped 1 lg Egg 3 tb Milk Garnish: parsley sprigs Put the chicken in a large pot with broth, onion, celery, bay leaf, seasoned salt and pepper. Bring to a boil, reduce heat and simmer for 40 to 45 minutes or until chicken is tender. Thicken liquid in pot with flour mixed with 3 tablespoons water. Simmer for a few minutes more. Add a few drops of yellow food coloring. Dumpling Batter: Into a large bowl sift together the cake flour, baking powder and salt, and using a fork or pastry blender cut in vegetable shortening. Add parsley and green onion tops. In a separate bowl beat egg with milk. Stir wet ingredients into dry and blend together into a drop biscuit batter. Drop batter by teaspoonful onto simmering chicken. Cover pot and steam for 10 minutes, or until dumplings test clean with a toothpick. Garnish with parsley. Yield: 4 servings Recipe by: COOKING LIVE SHOW #CL9266

NOTES

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Chicken Fricassee with Dumplings

1 Broiler-fryer; cut up
1/2 ts Salt; (if using water)
2 c Chicken broth or water
1 md Onion chopped
1 Stalk celery; diced
1 Bay leaf
 Yellow food coloring;
1/2 ts Seasoned pepper
1 ts Seasoned salt
2 tb Flour

MMMMM-----------------------FOR DUMPLINGS----------------------------      1 c  Cake flour; sifted      1 ts Baking powder    1/2 ts Salt      1 tb Vegetable shortening      2 ts Parsley; chopped      1 tb Green onion tops; chopped      1 lg Egg      3 tb Milk           Garnish: parsley sprigs   Put the chicken in a large pot with broth, onion, celery, bay leaf,  seasoned salt and pepper. Bring to a boil, reduce heat and simmer for  40 to 45 minutes or until chicken is tender. Thicken liquid in pot  with flour mixed with 3 tablespoons water. Simmer for a few minutes  more. Add a few drops of yellow food coloring.    Dumpling Batter: Into a large bowl sift together the cake flour,  baking powder and salt, and using a fork or pastry blender cut in  vegetable shortening. Add parsley and green onion tops. In a separate  bowl beat egg with milk. Stir wet ingredients into dry and blend  together into a drop biscuit batter. Drop batter by teaspoonful onto  simmering chicken. Cover pot and steam for 10 minutes, or until  dumplings test clean with a toothpick. Garnish with parsley.    Yield: 4 servings        Recipe by: COOKING LIVE SHOW #CL9266

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Nutrition

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Serving Size: 1 Serving (590g)
Recipe Makes: 1 servings

Calories: 135
Calories from Fat: 10 (7%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 4187.7mg		144 %
Potassium 333.7mg		9 %
Total Carbohydrate 26.3g		8 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 23.5g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 135

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