Chicken and Dumplings In this classic comfort food recipe, the chicken ahs been skinned before cooking. Cooking oil and skim milk has been used to prepare the dumplings, making it lower in saturated fat. The complete recipe is much lower in calories and saturated fat, making it healthier and easy on the waistline! 4 boneless, skinless chicken thighs 2 ½ cups of water 1 cup sliced carrots 1 cup sliced celery ½ cup chopped onion 2 tsp chicken bullion ¾ tsp sage 2 tbsp cold water 4 tsp cornstarch Dumplings 1 cup all purpose flour 1 tbsp parsley 2 tsp baking powder dash salt ¼ cup skim milk 1 egg, beaten 2 tbsp cooking oil Fat intake  Rinse chicken. In a large saucepan, combine chicken, 2 ½ cups cold water, carrots, celery, onion, bullion cubes and sage. Bring to a boil. Reduce heat and simmer, covered, for 45 minutes.  Remove chicken pieces from saucepan and set aside. Skim fat from broth.  Stir together 2 tbsp cold water and cornstarch. Stir into broth in saucepan. Cook and stir until thickened and bubbly. Return chicken to saucepan.  Meanwhile, begin to prepare dumplings. In a medium mixing bowl stir together 1 cup all purpose flour, parsley, baking powder and salt. In a small bowl combine beaten egg, skim milk and cooking oil. Stir into flour mixture with a fork until just combined.  Drop dough from a tablespoon, making 8 mounds on top of the hot chicken mixture. Cover saucepan tightly; simmer for 10 minutes or until a wooden toothpick inserted into dumplings comes out clean. Makes 4 servings. Nutrition facts per serving: 341 calories, 14g total fat (3g saturated fat), 103g cholesterol, 808mg sodium, 33g carbohydrates, 3g fiber, 20g protein  Mediterranean Recipe eBook   (Try it Today!) Return to Burn Fat Programs