6 chicken breast halves with ribs
1 c. water

Skin and trim excess fat from chicken. Place chicken and water in pressure cooker and cook according to product instructions. 1/2 c. shredded carrots 1 tbsp. finely chopped onion

Saute in skillet sprayed with cooking spray until crispy tender. Set aside.

DUMPLINGS:

1 c. Bisquick
1 c. flour
2 eggs

Mix well (if too stiff to knead, add cold water 1 tablespoon at a time until working consistency).

Knead dough, then roll out to thickness of 1/8 inch. Slice crisscross slices (diamond shapes) of 1 inch in length.

Drain and strain broth from chicken into 2 quart saucepan. Add sauteed celery, carrots, onions. Bring to boiling.

Drop dumplings into boiling broth 3-5 pieces at a time. Remove when dough puffs.

Arrange boned chicken and dumplings in large, flat casserole dish with chicken on bottom and dumplings over.

Mix 2 tablespoons of all-purpose flour with 1/2 cup water. Heat broth to boiling and add flour and water thickening while stirring. Continue to heat and stir until thickens.

Pour thickened broth over chicken and dumplings. Bake in 350 degree oven for 30 minutes.