The Chicken and Dumpling Sundae

Is it a sundae? "No." Is it Chicken and Dumplings? "N0." IT'S A CHICKEN AND DUMPLING SUNDAE! Eat this and prepare to be spoiled rotten by the ultimate comfort food. During the winter months, I'm all in to the one-pot wonder meals. This Chicken and Dumpling recipe is rich, warm, creamy, chunky, savory and simple. Hold the applause for the fantastic plating and presentation. (Actually, this came out of necessity due to picky eaters.)

The Chicken and Dumpling Sundae

4 boneless chicken breast

32 oz less sodium chicken broth

5 garlic cloves

4 carrots, cut in to chunks

1/2 onion, grated

1 tablespoon McCormick's Worcestershire pepper

1 tablespoon butter

juice of 1 lemon

4 cups hot water with 1 tablespoon chicken soup base

3 tablespoon flour

1/2 cup half-n-half

Dumplings

2 cups flour

2 teaspoons baking powder

salt to taste

2 tablespoons melted butter

1 cup milk

1 teaspoon sugar

(1) Bring chicken broth, water and chicken soup base to a rolling simmer. (2) Add Chicken and garlic, poach until cooked thoroughly. Cool chicken and slice. Remove garlic and smash and return to broth (3) Add chicken, carrots, grated onion and simmer until carrots are cooked. (4) Add pepper, grated onion, butter and lemon juice. (5) Mix the flour and half-n-half and add the broth to thicken. (6) Gently mix all dumpling ingredients and form small dumplings. Drop in simmering broth and cover. (7) Cook dumpling for 15 to 20 minutes. No Peeking!!

Some recipes are worth repeating and I guarantee this is one of those. This will be on your menu time and time again. Of course, you don't have to serve this Chicken and Dumplings in a sundae cup. I did this for my nieces and nephews. For your ladies luncheon, ladle it in to soup bowls and sprinkle with fresh parsley. I have served this with a white wine fruit Sangria, a loaf of fresh baked bread and homemade butter to rave reviews.

It's okay. Admit it, you want your Chicken and Dumplings served in a sundae cup!!!