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

In 12 inch skillet over medium heat (I use electric skillet at about 370 degrees), heat vegetable oil. Add chicken; cook about 5 minutes, stirring frequently, 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 heat, melt butter. Add flour. Cook 5 minutes, stirring constantly, until mix is golden brown. Add instant chicken broth; gradually stir in 3 cups water. Cook about 10 minutes, stirring constantly, until mix is smooth and slightly thickened. Add carrots and peas to pan along with chicken and vegetables. Bring to boil, covered.

In medium bowl, combine baking mix and parsley. Using fork, stir in milk until just blended. Divide mix into 8 equal round dumplings. Uncover pan. Using tablespoon and fork, drop dumplings into boiling liquid; return to boil. Reduce heat to low; simmer, covered, 10 minutes until dumplings are light and fluffy and gently firm to touch. Serves 4.