PARSLEY CHICKEN AND DUMPLINGS 1 tablespoon plus 1 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces 1/2 pound skinless, boneless chicken breasts, cut into 1 1/2-inch pieces 2 tablespoons vegetable oil 4 green onions, minced 3 cloves garlic, minced 1 large onion, chopped 1 carrot, diced 1/2 cup frozen pearl onions, thawed 1 cup reduced-sodium chicken broth, defatted 2 tablespoons chopped fresh parsley 1/2 teaspoon dried sage 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 2/3 cup low-fat buttermilk

On a plate, combine 1 tablespoon of the flour, 1/4 teaspoon of the salt and the pepper. Dredge chicken in flour mixture, shaking off excess.

In large nonstick skillet, over medium heat, heat oil until hot but not smoking. Add chicken; cook 5 minutes, until golden brown, stirring frequently. Remove chicken with slotted spoon; reserve.

Add green onions, garlic, onion, carrot and pearl onions to skillet. Cook about 5 minutes, until vegetables soften, stirring frequently. Stir in broth, 1/2 cup of water, parsley and sage. Return chicken to skillet; bring to a boil.

Meanwhile, in medium bowl, combine the remaining 1 cup flour, salt, baking powder, baking soda and buttermilk; stir just to combine. Drop mixture by tablespoonfuls into boiling liquid in skillet to make 8 dumplings. Cover; reduce heat to low. Simmer about 10 minutes, until chicken and dumplings are cooked through.

Serves 4.

Per serving: About 335 calories, 31 g proteins, 38 g carbohydrates, 6 g fat, 16% calories from fat, 82 mg cholesterol, 836 mg sodium, 3 g fiber.

[Eating Light, Women's Day Special]