Chicken Fricassee with Dumplings

1.5 lbs Boneless Skinless Chicken Breast
1/4 Cup Flour
2 tsp Salt
1 tsp Paprika
1/4 tsp Black Pepper
2 tbsp Extra Light Olive Oil
1 Small Onion - sliced
2 Medium Carrots - sliced
2 Medium Stalks of Celery - sliced
1 Can Reduced Fat & Sodium Cream of Chicken Soup
1.5 Cups Skim Milk
1 Cup Bisquick
1/3 Cup Skim Milk

I like to cut the chicken breasts into smaller pieces - generally I have eight pieces from a 1.5 pound package of chicken. Combine flour, salt, paprika and pepper and coat chicken pieces with mixture. Heat oil over medium-high heat and add chicken. Brown about 3-4 minutes on each side or until brown. Remove chicken and set aside. Add onion, carrots and celery to pan and cook on medium heat until tender - about 6-7 minutes. Add soup and milk and bring to a boil. Add chicken, cover and reduce heat to simmer for 25 minutes. Combine Bisquick and milk in small bowl. Drop tablespoons full of dumpling mixture into pot - I usually get 12 dumplings. Re-cover and simmer for 10 minutes. Makes four servings.

Number of Servings: 4

Recipe submitted by SparkPeople user LAURENBEAUCHAMP.