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Ingredients

Serves 6

• FOR THE CHICKEN
• 1 pound boneless skinless chicken thighs (5 to 6)
• 1 pound boneless skinless chicken breast halves (about 3 pieces)
• 1/2 teaspoon fine sea salt, plus more for cooking water
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon unsalted butter
• 1 large onion, finely chopped
• One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
• 1 1/2 teaspoons finely chopped fresh thyme
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 2 cups low-fat (1 percent) milk
• 3 carrots, peeled and diagonally sliced 1/4 inch thick
• 1/2 pound green beans, trimmed and cut in 1-inch pieces
• FOR THE DUMPLINGS
• 1/4 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 2 tablespoons cold unsalted butter, cut in bits
• 2/3 cup low-fat (1 percent) milk

Description

If You Want To Make The Dish In Advance, Prepare Chicken And Sauce Through Step Two. Let Cool Completely, Then Cover And Refrigerate Overnight. Re-warm Gently Before Proceeding.Per Serving: 442 Calories, 12 G Fat, 126 Mg Cholesterol, 42 G Carbs, 810 Mg So

Martha Stewart