Fast & Easy Dinner: Chicken with Cornmeal Dumplings

Ingredients

1/2 cup all-purpose flour
1/2 tsp. ground sage
12 oz. skinless, boneless chicken breast halves
2 Tbsp. cooking oil
2 cups frozen mixed vegetables
1 14-oz. can reduced-sodium chicken broth
1/2 cup milk
1 11.5-oz. pkg. refrigerated cornbread twists
1/2 cup shredded Mexican cheese blend

Directions

1. Preheat oven to 450 degrees F.
2. In resealable bag combine flour, sage, and 1/4 tsp. each salt and pepper.
3. Cut chicken in bite-size pieces. Add to bag; coat.
4. In skillet over medium-high heat stir and brown chicken in hot oil for 2 minutes.
5. In colander, run cold water over vegetables. Add vegetables along with broth and milk to chicken. Bring to boiling; stir.
6. Divide chicken-vegetable mixture among four small baking dishes.
7. Separate corn bread strips; place four strips over chicken-vegetable mixture in each dish. Sprinkle with cheese.
8. Bake 9 to 10 minutes.

Serves 4.

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