I made this recipe for the first time when I had company. That’s a no-no! Always “test drive” a recipe first before making it for guests! LOL! But in any case, it was pretty good! I used a bag of Morningstar Farms Chick’n Strips for the chicken. This was a pretty simple recipe, and came together pretty fast (other than the veggie chopping). We all liked it (no one LOVED it, though). PS: I forgot to take a photo, so I am using the one from the magazine: thank you, Grant Cornett!
Chicken and Pierogi Dumplings
(Cooking Light, Sept. 2013)
time needed: 36 min.
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces (I used 1 bag of Morningstar Farms Chick’n Strips)
3/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3/4 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon chopped fresh thyme
2 cups unsalted chicken stock (such as Swanson) (I used vegetarian chicken broth)
1 cup 2% reduced-fat milk (I used plain Almond milk)
5 tablespoons all-purpose flour
20 frozen potato and cheddar mini pierogies (such as Mrs. T’s)
2 tablespoons chopped fresh flat-leaf parsley
1. Heat a large skillet over medium-high heat. Sprinkle chicken with pepper and salt. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm.
2. Return pan to medium-high heat. Add onion, carrot, celery, and thyme to pan. Cook 6 minutes or until vegetables are tender and lightly browned, stirring frequently. Combine stock, milk, and flour in a bowl, stirring with a whisk until well blended. Gradually add stock mixture to pan, stirring constantly; bring to a boil. Cook 2 minutes or until thickened. Stir in chicken and pierogies, and cook 4 minutes or until chicken is done and pierogies are warm. Sprinkle with chopped parsley.