Country Herb Chicken and Dumplings

Ingredients:

·      1/4 cup (1/2 stick) butter

·      1 large onion, chopped

·      3 cloves garlic, minced

·      3/4 tsp. rubbed sage

·      1/4 tsp. dried rosemary leaves, crushed

·      1/2 tsp. thyme leaves

·      1/2 tsp. freshly ground coarse black pepper

·      3/4 tsp. parsley flakes

·      1/4 cup all purpose flour

·      3 cups reduced sodium chicken broth

·      1 1/3 cups milk, divided

·      3 cups cubed cooked chicken

·      2 cups frozen vegetables

·      1 cup Bisquick baking mix

Instructions:

1.   In a large nonstick skillet, melt butter over medium heat. Add onion. Stir until softened, about 5 minutes. Add garlic and herbs (except parsley) during the last minute or so and do not allow to brown.

2.   Sprinkle flour over all ingredients in pan. Stir using a wire whisk. Whisk in broth, 1 cup of the milk and all of the spices except Parsley. Continue to whisk until smooth. Stir in cooked chicken and vegetables.

3.   Bring to a boil; reduce heat to medium.

4.   In a medium bowl, stir together Bisquick and parsley. Add remaining 1/3 cup of milk; mix well. Drop by spoonfuls onto chicken mixture. Cook, uncovered for 10 minutes. Cover and cook for another 10 minutes.

5.   Serve.