Ingredients
2 bone-in chicken breast halves (8 ounces each)1/3 cup all-purpose flour2 teaspoons canola oil1 celery rib, cut into 1-inch pieces1 medium carrot, cut into 1-inch pieces1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes1/4 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon dried thyme1/8 teaspoon pepper6 to 8 cups waterDUMPLINGS:1/2 cup all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt2 tablespoons beaten eggGRAVY:4-1/2 teaspoons all-purpose flour1/4 teaspoon salt3 tablespoons water
Preparation
Coat chicken with flour. In a large saucepan, brown chicken in oil. Add celery, carrot, parsley, salt, garlic powder, thyme and pepper. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender. Remove chicken and vegetables to a serving dish; keep warm.
Set aside 1/4 cup broth; cool. Bring remaining broth to a simmer. For dumplings, combine the flour, baking powder and salt; stir in egg and reserved broth just until moistened. Drop batter in four mounds onto simmering broth. Cover and simmer for 5-7 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Remove dumplings and keep warm.
For gravy, transfer 1-1/3 cups broth to a small saucepan (save remaining broth for another use). Bring to a boil. Combine the flour, salt and water until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken, vegetables and dumplings. Serve immediately.
