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

Sprinkle chicken pieces on both sides with salt and paprika. Melt butter in 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 boiling again. Top with biscuits. Simmer uncovered 10 minutes. Cover and simmer 10 minutes longer until dumplings are cooked through. Sprinkle with parsley. Using boneless chicken, do not brown, omit butter. Combine all ingredients in skillet except biscuits. Cook chicken in broth without vegetables about 25 minutes. Skillet covered. Add vegetables. Cook 10 minutes. Top with biscuits. Simmer uncovered 10 minutes. Cover and simmer 10 minutes longer or until dumplings are cooked through. Serves 4.