2 T. of extra virgin olive oil
1 1/2 lbs. of boneless/ skinless chicken breast fillets (cut into small pieces)
sea salt and fresh cracked pepper
2 chicken bouillon cubes
2 cloves of garlic (minced)
1 tsp. of fresh chives (minced)
1/4 tsp. of fresh basil (chopped)
1 1/2 cups of chicken stock
1/4 cup of all-purpose flour
1/2 a brick of cream cheese
1 bag of frozen mixed vegetables (pre-steamed)
1 1/4 cups of Bisquick mix
1/3 cup of sour cream
1/3 cup of milk
freshly grated Romano and Parmesan cheese for garnish
handful of chopped fresh parsley for garnish
-Saute your chicken with a healthy sprinkling of salt and pepper in your e.v.o. over medium-high heat. Once your chicken is done (about 4-5 minutes or until no longer pink inside), toss in your minced garlic for about 30 seconds, then remove the chicken, place it on a a plate, covered and set to the side. Return your skillet to the heat. In a small bowl, combine your chicken stock and the flour to create a slurry. Stir this well with a fork until it is combined. Add in your chicken stock slurry and bouillon cubes to the hot skillet. Bring this to a boil, stirring often to dissolve the bouillon cubes. Stir in your cream cheese, chives and basil. And again bring this to a frothy boil. Then add in your pre-steamed veggies and reduce the heat to low. In a small bowl to the side, mix together your Bisquick, sour cream and milk until just combined. Using two large spoons, or an ice cream scooper like myself, drop heaping mounds of the batter tight on top (basically covering the entire surface with 6 large dumplings). Cover and cook for about 16-20 minutes to make sure that your dumplings are set in the center (you can check this by inserting a wooden toothpick into the thickest spot on them-if it removes out clean, then they are done). Generously sprinkle on your Romano and Parmesan cheese's, along with a handful of the fresh parsley. Serves 6. Enjoy!
