1 tbsp. vegetable oil
2 lg. whole boneless, skinless chicken breasts, cut into 1 inch pieces
2 lg. cloves crushed garlic
16 oz. jar whole onions, drained
1 c. quartered fresh mushrooms
1/4 c. butter
1/4 c. all-purpose flour
1 env. instant chicken broth
16 oz. can whole baby carrots, drained
9 oz. pkg. frozen peas
1 3/4 c. biscuit mix
1/4 c. chopped fresh parsley
1/2 c. milk

In 12 inch skillet over medium-high heat, heat oil; add chicken; cook about 5 minutes, stirring until golden brown. Add garlic, onions and mushrooms. Cook about 5 minutes, stirring frequently until vegetables are tender. Remove mixture to bowl. Keep warm.

In same skillet over medium-high heat, melt butter; add flour; cook 5 minutes, stirring constantly until mixture is golden brown. Add instant broth; gradually stir in 3 cups water; cook about 10 minutes stirring constantly until smooth and slightly thickened. Add carrots and peas to skillet along with chicken and vegetables. Bring to a boil, covered.

In medium size bowl combine biscuit mix and parsley. Using fork, stir in milk until just blended. Divide into 8 equal round dumplings. Uncover skillet. Using a tablespoon and fork, drop dumplings into boiling liquid; return to boil. Reduce heat; cover and simmer for 10 minutes until dumplings are light and fluffy.