2 lbs. boneless chicken thighs
1 1/2 c. flour
1 tbsp. canola oil
1 tbsp. unsalted butter
3 sm. carrots
1 c. chicken broth
1/2 c. apple juice
1 bay leaf
1/2 tsp. dried thyme
1 c. peas
2 tsp. baking powder
1/4 tsp. salt
2 tbsp. parsley
3/4 c. + 1 tbsp. low fat milk

Dredge chicken with 1/4 cup flour and shake off excess. Heat oil and butter in a skillet over medium heat. Lightly brown chicken in batches. Remove chicken, stir in carrots and 1/2 cup chicken broth. Cook for 2 to 4 minutes. Scrape mixture into 3 quart casserole. Add chicken, broth, bay leaf and thyme. Cover and microwave on high for 8 minutes, stirring twice. Stir in peas.

Stir together 1 1/4 cups flour, baking powder and 1/4 teaspoon salt. Stir in parsley and low fat milk, just enough to make a soft batter.

Bring liquid to a rolling boil. Using two tablespoons, drop dumplings into boiling liquid, turning once. Remove using a slotted spoon, when cooked through and the dumplings float to the surface.