1 1/2 tb Butter
6    Boneless
Without skin
3/8 c  Chopped onion
3/8 c  Chopped celery
1 1/2    Cloves garlic -- minced
3 tb Flour
3/4 qt Chicken broth
3/4 ts Sugar
1 1/2 ds Pepper
2 1/4 ts Fresh rosemary -- chopped
1 1/2    Bay leaves
3 tb Parsley -- chopped
=09
1 1/2 c  Flour
2 1/4 ts Baking powder
3/8 ts Salt
2 1/4 ts Butter, cold -- cut in
Pieces
3/4    Egg -- beaten
1 1/2 ts Fresh rosemary -- chopped
1/2 c  Milk, skim
Chicken breast halves

Heat the butter in a dutch oven over medium heat and brown the chicken=
breasts. Remove the chicken and saute the onion, celery, and garlic for 5=
minutes. Sprinkle with flour and mix well. Add the broth, sugar, pepper,=
rosemary, bay leaves, and parsley; bring to a boil, stirring constantly.=
Return the chicken breasts to the pot and spoon the sauce over them. Cover=
and bake in a 350=B0F oven 30 minutes.=20 Meanwhile, prepare the dumplings.
Sift the flour, baking powder, and salt= together. Cut in the butter until
well blended. Combine the egg, rosemary,= and milk, and add all at once to
the dry mixture; blend quickly with a= fork, just enough to moisten. Remove
the pan from the oven and increase the heat to 425=B0F. Remove the= bay
leaves. Brind to a boil on top of the stove. Shape dough with your= hands
into sixteen dumplings and drop onto boiling stew. Return to the oven= and
cook, uncovered, for 10 minutes. Add the peas, cover, and cook 10= minutes
longer.=20

The Herb Companion, Feb-Mar 95 p66