Tuesday, March 02, 2021

Instant Pot Chicken and Dumplings

My Instant Pot has become one of my most used, and favorite kitchen gadgets. 

I use it 2 to 3 times a week, basically use it, wash it and use it again.  From breakfast, to lunch, to dinner, I know I can get a meal going quickly and in no time, we are sitting down to eat.
This chicken and dumplings recipe is another, that has made getting dinner on the table, a breeze.  I got the recipe from one of my favorite Youtube Channels, The Moss Family TV.  The minute I saw Falon making it, I knew I had to try it, and boy am I glad I did.
The whole family loved it, and it is now printed out and in my recipe binder.  That's when you know a recipe is successful.
So give it a try and let me know what you think.

January 28, 2021 

Instant Pot Chicken and Dumplings 
2 tablespoons vegetable oil 
2 lb boneless, skinless chicken breast, cubed 
1 cup diced yellow onion 
1 cup sliced carrot 
3 cloves garlic cloves, minced 
1 teaspoon salt 
5 tablespoons unsalted butter 
6 tablespoons all-purpose flour 
6 cups chicken broth 
½ cup heavy cream
2 bay leaves 
1 ½ cups frozen peas 
4 tablespoons fresh parsley, minced 
2 cups all-purpose flour 
1 tablespoon baking powder 
½ teaspoon salt 
½ teaspoon pepper 
1 ⅓ cups heavy cream 
Turn Instant Pot onto the saute setting, pour in vegetable oil. Add the chicken and cook until browned on both sides. Add carrot and onion and cook until just tender, about 3 minutes. Add the garlic and stir for another minute, until fragrant. 
Add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming. Add the chicken broth, cream, thyme, and bay leaves. Add the frozen peas. Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. 
Stir until mixture comes together into single mass of dough. 
Form the dough into small round balls about 1 inch.  Place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover. 
Seal the lid and cook on high pressure for 8 minutes. Let it do a 10 minute slow release and then release any remaining pressure.

Creamy Oregano Chicken

Anyone still out there?
First and foremost, my sincerest apologies for neglecting my little corner of blogland.  Life got in the way, and I fell off the updating and cooking wagon, only to find it extremely hard to jump back on.

It's been a bit hard, but I am trying to get back on track, start sharing great recipes with you all again, and continue rebuilding my recipe stash here on Full Bellies, Happy Kids.

If you're still following, please leave me a comment down below, just letting me know if you see this post and if you're still around.

The recipe I'm sharing with you today is a variation on my Chicken in Cream Sauce that is already here on the blog.  I just changed it up slightly and the result was delicious.  Hope you enjoy!

Creamy Oregano Chicken

4 chicken breasts, skinless, and pounded down to 1/2 inch thickness (I usually will take the breasts and slice them in half lengthwise)
Milk and bread crumbs for dredging
1/4 cup butter or margarine
1/3 cup chicken broth
Minced garlic
3/4 cup whipping cream
Black pepper to taste and oregano to taste
Parmesan cheese 

Dredge the chicken breasts in the milk and then in the flour. 

In a skillet, melt the butter and then fry the chicken until done.  It will take about 10 minutes, flipping over halfway through.  Set aside and keep warm.

When done, scrape all the bits from the bottom of the skillet, add in the chicken broth and garlic, and cook for about a minute.  Add in the heavy cream, black pepper and oregano, and finish off with some Parmesan cheese to taste.

Combine well and let it thicken slightly, over slow heat.  Pour over the chicken and serve immediately.

I served ours with egg noodles, and a side salad.