1 frying chicken, 3 0 3 1/2 lbs., cut up
1/2 tsp. salt
1 tsp. paprika
1/4 c. butter
1 (10 3/4 oz.) can condensed chicken broth
1 tbsp. instant minced onion
1/2 tsp. poultry seasoning
1/8 tsp. black pepper
3 c. frozen peas & carrots, thawed
1 (8 oz.) pkg. refrigerated buttermilk biscuits
Minced parsley for garnish

Serves 4. Sprinkle chicken pieces on both sides with salt and paprika. Melt butter in a large skillet. Add chicken pieces and saute' until well browned on both sides. Remove chicken and pour off drippings. Return chicken to skillet. Add enough water to broth to make 1 1/2 cups. Pour over chicken. Add minced onion, poultry seasoning and black pepper to pan. Bring to boiling. Cover and simmer 25 minutes. Add vegetables and bring to boil again. Top with biscuits. Simmer, uncovered 10 minutes. Cover and simmer 10 minutes longer or until dumplings are cooked through. Sprinkle with parsley.

Preparation Time: 10 minutes. Cooking Time: 50 minutes. For 2 Servings: half of ingredients. For 8 Servings: Double ingredients but use only 2 1/2 cups broth and water.