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This is perfect on a rainy day where there is a need for home cooking and comfort food. I first make a roux as a base for the soup, incorporate the vegetable “triad” of carrots, celery and onion and with the addition of barley, white wine, tarragon and mustard we have a delicious stew.

• 1 lb chicken tenders or 4 boneless breasts, chopped into bite size pieces
• 1/4 butter
• 1/4 flour
• 1 tsp white pepper
• 3 cans of chicken stock
• 1/2 cup dry white wine
• 1 tsp dried tarragon
• 1/2 cup Grey Poupon mustard
• 1 onion chopped fine
• 2 carrots, peeled and chopped
• 3 celery ribs, chopped
• 2 cups cooked barley
• salt and fresh ground black pepper to taste
• 1/2 cup half and half cream
• dumplings (see following recipe)

In a large stockpot, melt butter over medium low  heat. Add the flour and white pepper and mix with a wooden spoon until a thick paste will forms. Let this get a toasty brown. Slowly add the chicken stock a little at a time to make the roux. This will act as a base and thickener for the stew. While the roux is slowly cooking add the white wine, tarragon and onion., stir and start the chicken and vegetables poaching.

In a large saucepan add the chopped chicken, carrots and celery. Add enough water to barely cover, place a lid on and bring to a boil. Lower heat and poach for 10 minutes.

Add the  mustard to the roux and stir to incorporate thoroughly. Next, add the chicken and vegetables, along with the broth and cream, to the roux mixture and stir. Let simmer on low to meld the flavors and add the dumplings as directed.

Dumplings:

• 2 2/3 cup of Bisquick mix
• 2/3 cup milk
• 1 tbsp sesame seeds
• salt and freshly ground black pepper

Mix the Bisquick, milk, sesame seeds and salt and pepper in a mixing bowl. Drop by spoonful onto the top of the stew, about a 1/4 cup each. Let cook for 10 minutes uncovered, then 10 minutes covered. Spoon dumplings onto a plate and reserve. Serve up the stew and top with dumplings.

Tags: chicken, mustard, tarragon
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This is one of my all-time favorite chicken dishes. It is easy to prepare and the lemon and cilantro add a fresh taste to this steamed dish. There is no saute or frying, this is steamed in a bowl over boiling water. Serve with rice and steamed vegetables for  a healthy, clean meal.

10 chicken tenders, or 4 boneless chicken breasts

Marinade:

• 1 lemon
• 1 tsp fresh ground ginger
• 2 tsp rice wine vinegar
• 1 tbsp soy sauce
• 2 tbsp oyster sauce
• 1/2 tsp salt
• 1 tbsp sugar
• 1 tsp sesame oil
• 3 tsp vegetable oil
• 2 tsp cilantro oil (optional)
• pinch of white pepper
• 1 tbsp cornstarch
• 1 bunch cilantro

Rinse and cut the chicken into bite size pieces. With a potato peeler, remove just the lemon peel into strips, making sure not to take the white, bitter rind and set aside. Juice the lemon and add it to a mixing bowl along with the lemon peel strips. Add the next 11 ingredients, mix well. Chop the rinsed cilantro (reserve a 1/4 cup) and add to the bowl along with the chopped chicken. Let marinate for 20 minutes.

Start the steamed rice, this should take 20 minutes. Place the chicken mixture in a heat-proof dish and place in steamer. I use a bamboo steamer, that can be stacked and the vegetables placed in the other, purchased from an Asian market. Steam the chicken for 15 minutes, or until the chicken turns white, stir occasionally. Remove the lemon peel strips. Serve chicken and sauce over steamed rice with vegetables of your choice and sprinkle the remaining chopped cilantro over chicken. Serves two people.

Tags: chicken, cilantro, lemon
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