Pam Anderson's Salsa Verde Chicken with Herbed Cornmeal Dumplings

4 tbsp Butter, unsalted
0.25 cup Flour - Gold medal all purpose flour
14.5 fl oz Chicken Broth
680 grams La Victoria Green Chile Salsa, Mild
5 fl oz Milk, canned, evaporated, nonfat
24 oz Chicken, rotisserie cooked, breast meat, no skin
1 cup Milk, 2%, with added nonfat milk solids, without added vit A
3 tbsp Butter, unsalted
1.25 cup Flour - Gold medal all purpose flour
.5 cup Yellow Cornmeal
3 tsp Baking Powder
.25 cup, chopped Scallions, raw
5 grams Cilantro, raw

Chicken: Heat butter over medium-high heat in a large (11 – 12 inch), deep ovenproof skillet or 5-6 quart Dutch oven. Whisk in flour to make a paste. Mix broth, salsa verde, and evaporated milk and whisk in all at once. Whisk, vigorously at first, until mixture simmers and thickens to sauce consistency. Stir in chicken, heat through, and cover to keep warm. Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.

Dumplings: Heat milk and butter in a small saucepan until steamy. Mix flour, cornmeal, baking powder, salt, scallions, and cilantro in a medium bowl with a fork. Stir in milk mixture to form a smooth, firm dough. Pinch off Ping-Pong-ball-size peices of dough with your fingers and drop onto chicken mixture. Return chicken to a simmer over medium-high heat. Cover and transfer pan to oven and bake until dumplings are cooked through, 15 to 20 minutes. Serve.

Serving Size: 1 serving

Number of Servings: 6

Recipe submitted by SparkPeople user SEELYMO.