Ingredients
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes1/4 teaspoon salt1/8 teaspoon pepper2 teaspoons olive oil1/4 cup all-purpose flour4 cups reduced-sodium chicken broth, divided1 cup water2 cups frozen french-cut green beans1-1/2 cups sliced onions1 cup shredded carrots1/4 teaspoon dried marjoram2/3 cup reduced-fat biscuit/baking mix1/3 cup cornmeal1/4 cup shredded reduced-fat cheddar cheese1/3 cup fat-free milk
Preparation
Sprinkle chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from heat.
In a large saucepan, whisk flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add beans, onions, carrots and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add chicken; return to a simmer.
Meanwhile, in a small bowl, mix biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 portions on top of the simmering soup. Reduce heat to low; cover and cook 15 minutes or until a toothpick inserted in center of dumpling comes out clean.
