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| SKILLET CHICKEN WITH BISCUIT DUMPLINGS |
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Biscuit dumplings shorten the preparation time for this savory all-in-one dish. You will save money if you buy a whole chicken and cut it up yourself.
for Dinner
4 servings
Ingredients
1 frying chicken, 3 to 3 1/2 lbs., cut up
1/2 tsp. salt
1 tsp. paprika
1/4 cup butter or margarine
1 can (10 3/4 oz.) condensed chicken broth
1 Tbs. instant minced onion
1/2 tsp. poultry seasoning
1/8 tsp. black pepper
3 cups frozen peas and carrots, thawed
1 pkg. (8 oz.) refrigerated buttermilk biscuits
Minced parsley for garnish
Directions
Sprinkle chicken pieces on both sides with salt and paprika.
Melt butter in a large skillet. Add chicken pieces and saute until well browned on both sides.
Remove chicken and pour off drippings. Return chicken to skillet. Add enough water to broth to make 1 1/2 cups. Pour over chicken.
Add minced onion, poultry seasoning and black pepper to pan. Bring to boiling. Cover and simmer 25 minutes.
Add vegetables and bring to boiling again. top with biscuits. Simmer uncovered 10 minutes. Cover and simmer 10 minutes longer or until dumplings are cooked through. Sprinkle with parsley.
Nutritional info
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