---------- Recipe via Meal-Master (tm) v8.03
  Categories: Poultry
       Yield: 8 Servings
            For stew:
       2 tb Butter
       8    Chicken breast, boneless, sk
     1/2 c  Onion, chopped
     1/2 c  Celery, chopped
       2    Cl Garlic, minced
     1/4 c  Flour
       4 c  Chicken broth
     1/4 c  Flour
       1 ts Sugar
     1/4 ts Pepper
       1 tb Fresh rosemary, chopped
       2    Bay leaves
     1/4 c  Parsley, chopped
       1 lb Fresh or frozen peas
   Recipe by: The Herb Companion, Feb.-Mar.
                           FOR DUMPLINGS:
         2    cups          flour
         1    tablespoon    baking powder
       1/2    teaspoon      salt
        1      tablespoon    butter, cut into several pcs.
         1    egg, beaten
        2      teaspoons     fresh rosemary, chopped
       2/3    cup           low-fat milk
   Heat butter in dutch oven over med. heat & brown
   chicken. Remove chicken & saute onion, celery, &
   garlic for 5 min. Sprinkle with flour & mix well. Add
   broth, sugar, pepper, rosemary, bay leaves, & parsley;
   bring to boil, stirring constantly.   Return chicken
   to pot & spoon sauce over them. Cover & bake in a 350
   oven for 30 min.
   To prepare the dumplings:  Sift flour, baking powder,
   & salt together. Cut in the butter until well blended.
   Combine the egg, rosemary, & milk, & add all at once
   to the dry mixture; blend quickly with a fork, just
   enough to m
   Remove the pan from the oven & increase the heat to
   425. Remove bay leaves. Bring to a boil on top of the
   stove. Shape dough with your hands into sixteen
   dumplings & drop onto boiling stew. Return to the oven
   & cook, uncovered, for 10 min.  Add the peas, cover &
   cook 10 min. longer.
   (Consider adding some chopped carrots and mushrooms...)
   (Careful if you use dried rosemary instead of fresh -
   it gets REAL strong REAL quick!)