Chicken & Dumplings

1-1/4 lbs. skinless, boneless chicken breasts, cut into 1-in. chunks
Salt and pepper
2 Tbsp. vegetable oil
4 large carrots, thinly sliced
3 large celery stalks, thinly sliced
1 medium onion, chopped
14 oz chicken broth (1-3/4 cups)
1 sprig fresh rosemary
1/2 cup flour
1/2 tsp baking soda
2 tsp Crisco
1/4 cup milk
1 cup frozen peas
2 Tbsp. chopped fresh parsley

Heat 6-quart Dutch oven on medium-high heat until hot. Season chicken with 1/4 tsp. each salt and pepper. To pot, add 1 Tbsp. oil, then chicken. Cook 2 to 3 minutes or until chicken is no longer pink on the outside, stirring. Transfer chicken to bowl, reduce heat to medium.

To same pot, add remaining oil; stir in carrots, celery, and onion. Cook 5 to 7 minutes or until onion is translucent, stirring occasionally. Add broth, rosemary, and 2 cups water; heat to simmering.

In small bowl, whisk flour, soda, and 1/8 tsp. salt. With fork, cut in shortening until mixture forms coarse crumbs. Stir in milk just until dough forms.

Stir chicken into simmering broth; cook 2 minutes. Stir in peas; cook 1 minute longer. With slotted spoon, transfer chicken and vegetables to large bowl. Do not remove pot from heat.

Drop dough into pot by teaspoons. Cover; simmer 5 minutes. Uncover; simmer 3 to 5 minutes longer or until dumplings are cooked through.

Spoon dumplings and broth over chicken mixture. Divide among bowls and garnish with parsley.

Makes 4 servings (really only 3). About 385 calories, 39 g protein, 31 g carbohydrate, 11 g fat (2 g saturated), 6 g fiber, 83 mg cholesterol, 780 mg sodium.