---------- Recipe via Meal-Master (tm) v8.03

     Title: CHICKEN STEW WITH ROSEMARY-GARLIC DUMPLINGS *
Categories: Poultry
     Yield: 8 Servings

          For stew:
     2 tb Butter
     8    Chicken breast, boneless, sk
   1/2 c  Onion, chopped
   1/2 c  Celery, chopped
     2    Cl Garlic, minced
   1/4 c  Flour
     4 c  Chicken broth
   1/4 c  Flour
     1 ts Sugar
   1/4 ts Pepper
     1 tb Fresh rosemary, chopped
     2    Bay leaves
   1/4 c  Parsley, chopped
     1 lb Fresh or frozen peas

 Recipe by: The Herb Companion, Feb.-Mar.
                         FOR DUMPLINGS:
       2    cups          flour
       1    tablespoon    baking powder
     1/2    teaspoon      salt
      1      tablespoon    butter, cut into several pcs.
       1    egg, beaten
      2      teaspoons     fresh rosemary, chopped
     2/3    cup           low-fat milk

 Heat butter in dutch oven over med. heat & brown
 chicken. Remove chicken & saute onion, celery, &
 garlic for 5 min. Sprinkle with flour & mix well. Add
 broth, sugar, pepper, rosemary, bay leaves, & parsley;
 bring to boil, stirring constantly.   Return chicken
 to pot & spoon sauce over them. Cover & bake in a 350
 oven for 30 min.

 To prepare the dumplings:  Sift flour, baking powder,
 & salt together. Cut in the butter until well blended.
 Combine the egg, rosemary, & milk, & add all at once
 to the dry mixture; blend quickly with a fork, just
 enough to m

 Remove the pan from the oven & increase the heat to
 425. Remove bay leaves. Bring to a boil on top of the
 stove. Shape dough with your hands into sixteen
 dumplings & drop onto boiling stew. Return to the oven
 & cook, uncovered, for 10 min.  Add the peas, cover &
 cook 10 min. longer.

 (Consider adding some chopped carrots and mushrooms...)

 (Careful if you use dried rosemary instead of fresh -
 it gets REAL strong REAL quick!)

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