4 boneless, skinless chicken breasts (1 pound)
1 tablespoon olive oil
1 3/4 cups water
1 cup skim milk
1 (1 ounce) package reduced sodium chicken gravy mix
3/4 teaspoon dried marjoram
1/2 teaspoon salt
1 (16 ounce) bag frozen broccoli, cauliflower and carrot mix

Dumplings:
1 2/3 cups Bisquick baking mix
1/2 cup skim milk

Remove excess fat from chicken and cut into 1-inch pieces. Heat oil in large soup pot. Cook chicken 5-7 minutes or until browned, stirring frequently. Add water, milk, gravy mix, marjoram, salt and frozen vegetables to the pot and mix well. Heat mixture to boiling, then reduce heat just below boiling. Mix dumpling ingredients together with fork until completely moistened and soft dough forms. Drop by small spoonfuls onto the top of the boiling chicken mixture and cook uncovered for 10 minutes.

Makes 4 Servings
Serving Size: 4 ounces each: chicken, vegetables and dumplings