This recipe has a 30 minute prep time, 50 minute cook time and feeds 4.
~2 pounds chicken breast, cut into 1 inch cubes
~1/4 teaspoon each salt and black pepper
~1 tablespoon olive oil
~2 cups chopped leeks
~1 & 1/2 cups chopped carrots
~1/2 cup chopped celery
~1/2 teaspoon each dried marjoram and thyme
~1/4 cup all purpose flour
~5 & 1/2 cups low sodium chicken broth
~1/2 cup whole milk
~1 teaspoon fresh lemon juice
~3 tablespoons minced parsley

~~~for the dumplings~~~
~1 & 3/4 cups all purpose flour
~1/2 teaspoon baking soda
~1/4 teaspoon salt
~3 tablespoons vegetable shortening
~2/3 to 3/4 cup low-fat buttermilk

1: Sprinkle the chicken with the salt and pepper. In a deep, nonstick skillet, heat the oil over moderately high heat. Add the chicken and cook for 4 minutes on each side or until browned; using a slotted spoon, transfer to a plate.

2: Add the vegetables, marjoram and thyme to the skillet and saute' for 5 minutes. Stir in the flour and cook til bubbly, then stir in the broth and milk. Add the chicken and bring to a boil. Lower the heat, cover and simmer for 20 minutes. Stir in the lemon juice.

3: To make the dumplings: in a medium-size bowl, combine the flour, baking soda and salt. Using the two knives, cut in the shortening, then stir in enough buttermilk to form a soft dough. On a floured surface, roll out the dough into an 8"x8"x1/2" square; cut into sixteen 2 inch squares.

4: Slide the dumplings into the skillet. Cover and simmer for 10 minutes or until cooked through. Top with the parsley.