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

In a 12" skillet over medium high heat, 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 mixture is golden brown. Add instant chicken broth; gradually stir in 3 cups water; cook about 10 minutes, stirring constantly until mixture is smooth and lightly thickened. Add carrots and peas to skillet along with chicken and vegetables, bring to boil, covered.

In medium size bowl combine baking mix and parsley. Using fork, stir in milk until just blended. Divide mixture into 8 equal round dumplings. Uncover skillet; using a 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 the touch. Makes 4 servings.

You can substitute any vegetable of your choice.