Best Chicken And Sage Dumplings Recipes

Chicken and Sage Dumplings image

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 12

1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
5 1/4 cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons)
2 cups water
1 medium onion, chopped
1 1/2 teaspoons chopped fresh sage leaves
1 1/2 teaspoons chopped fresh thyme leaves
1 1/4 teaspoons salt
3/4 teaspoon pepper
1 bag (16 oz) frozen mixed vegetables
3 cups Bisquick Heart Smart® mix
1 cup buttermilk
1/2 teaspoon poultry seasoning

Steps:

In large Dutch oven, stir together chicken, broth, water, onion, sage, thyme, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Heat to boiling over medium-high heat. Reduce heat to medium-low; simmer 20 minutes, stirring occasionally, until chicken is no longer pink in center. Add frozen vegetables. Heat to boiling over medium-high heat.
In medium bowl, stir Bisquick mix, buttermilk, poultry seasoning and remaining 1/4 teaspoon each salt and pepper until blended. Drop dough by rounded teaspoonfuls into boiling mixture in Dutch oven. (Don't let dumplings touch.) Reduce heat to medium-low; cook uncovered 10 minutes, stirring occasionally to prevent dumplings from sticking. Cover; cook 10 minutes longer. Garnish with thyme sprigs, if desired.

Nutrition Facts : Calories 329, Carbohydrate 46 g, Fiber 3 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1437 mg

Sage Chicken and Dumplings image

Provided by mdb727

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
2 tablespoons canola oil
1 onion, chopped
1 cup carrot, chopped
7 sage leaves, finely chopped
1 sprig thyme leaves, chopped
1 teaspoon poultry seasoning
4 yukon gold potatoes, cubed
3 tablespoons flour
8 cups chicken stock
2 boneless skinless chicken breasts
2 tablespoons Italian parsley, chopped
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon sage
4 tablespoons butter or 4 tablespoons shortening
3/4 cup milk

Steps:

saute onion, carrot, potatoes, and sage in oil on med heat until their liquid has evaporated and they have started to brown.
add thyme, poultry seasoning, and flour and saute a couple more minutes.
add stock and salt and pepper to taste and bring to a boil.
add chicken breasts and reduce heat to simmer for 20 minutes.
use tongs to remove chicken breasts and leave on cutting board to cool.
add parsley to the pot.
make dumpling dough by mixing flour, baking powder, salt and sage with a fork.
add shortening and mix with fork until crumbly.
add milk and mix until just combined.
check broth for seasoning and check that potatoes are tender.
shred chicken with your hands and return to pot.
add balls of dumpling dough to pot (not too big they will plump up quite a bit).
Simmer for 10 minutes then carefully flip dumplings and cook for another 8 minutes.