This one is super easy and though I didn’t expect my husband to like it much, he’s not much on chicken, he loved it! It’s easy and only uses a few common ingredients, hope you enjoy and as always, thanks for having Dinner at The Hampton’s and see you around the table next time!
Chicken w/ Cornmeal Dumplings
What You Need:
- 1/2 c. flour
- 1/2 t. ground sage
- 12 oz. boneless, skinless chicken breast, cut into bite-size pieces
- 2 T. oil
- 2 c. frozen mixed veggies (or whatever you like, I used peas)
- 14 oz. reduced sodium chicken broth
- 1/2 c. milk
- 1 pkg. refrigerated corn bread twists
- 1/2 c. shredded Mexican cheese blend
What You Do:
Pre-heat oven to 425°. Place flour, sage, salt and pepper in resealable bag. Add chicken and toss to coat. Heat oil in dutch oven on medium-high. Brown chicken, add frozen veggies, chicken broth, and milk. Bring to a boil. Divide mixture into four individual baking dishes. Separate corn bread twists and place four cross wise over the dishes. Sprinkle each with some of the cheese. Bake for 10 minutes. Enjoy!
