Photo by Stephanie Gang

Ingredients

•  3 skinless, boneless chicken breasts, uncooked
•  2/3 cup finely chopped onion
•  1 cup coarsely chopped celery
•  1 cup sliced carrots, 1/8-inch thick
•  1/2 tsp. dried, crumbled sage
•  freshly ground black pepper, to taste
•  2 cups chicken broth

Dumplings

•  1/2 cup milk
•  2 T. vegetable oil
•  1 cup flour
•  2 tsp. baking powder
•  1/4 tsp. salt

Preparation
In a medium bowl, whisk together milk and oil. Gradually stir in flour, baking powder and salt until a soft dough forms. Set aside.

Cut each chicken breast in half, and place halves in the bottom of an oiled, 11⁄2-quart casserole dish or 8- by 8-inch glass baking dish. Cover chicken with onion, celery and carrots. Sprinkle sage and
pepper over vegetables; pour broth over all.

Distribute 2-inch balls of the dumpling dough evenly over the casserole. Cover tightly and bake at 325 degrees F for 90 minutes.

Serves 4.