LOWFAT CHICKEN AND DUMPLINGS 
2 chicken breasts or 2 fryer leg quarters
Dash of salt
3 c. biscuit mix
2 1/4 c. skim milk

Boil chicken with salt until done, then debone. Reserve broth. Combine biscuit mix with 1 1/2 cup of milk until smooth (may need to add a little more milk). Add chicken and the rest of the milk to broth. Bring to a boil. Drop biscuit mix by the teaspoons into the broth. Let boil for about 2 to 3 minutes.

 

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