Fast and Easy Chicken and Dumplings

This simple version of chicken and dumplings has a big, bright flavor thanks to a generous pour of tart white wine. 2 1⁄2 cups chicken broth 1 1⁄2 cups dry, acidic white wine such as pinot grigio 1 teaspoon salt 1⁄4 teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken breast

1 teaspoon Italian herb blend 1 teaspoon onion powder 1⁄2 teaspoon garlic powder 1 (1-pound) bag frozen peas and carrots

1 (16-ounce) tube buttermilk biscuits (see note)

Instructions: Add the chicken broth, wine, 2 cups of water, salt, pepper and chicken breasts to a 5-quart Dutch oven or other large, heavybottomed pot. Bring to a boil, reduce the heat to low, cover and let the chicken simmer until cooked through, 25-30 minutes. Remove the chicken from the pot and place on a plate to cool.

Turn the heat back up to medium on the pot and add the Italian seasoning, onion powder and garlic powder. Add the peas and carrots and let the pot continue simmering.

While the pot simmers, prepare the dumplings. Pop open the biscuit container and place the biscuits on a cutting board. Flatten each biscuit with your hand and cut into eighths with a knife or pizza cutter.

By now, the chicken should be cool enough to handle. Shred the breasts into bite-size portions and return those to the simmering pot.

Drop the cut biscuits into the simmering pot one at a time, stirring often to avoid sticking. The dumplings will plump up, rise to the surface and cook through in 5-10 minutes. Once the dumplings are cooked, turn off the heat and let the pot sit for 10 minutes. The resting time will let the biscuits thicken the broth some. Give the pot a good stir before ladling the chicken and dumplings into bowls to serve.

Note: For denser dumplings, use biscuits such as H-E-B’s Texas Style buttermilk biscuits. Biscuits labeled as “flaky” will separate more into softer dumplings and create a creamier broth. Makes 8 servings From Sara Moffett