Chicken in Gravy

Chicken in Gravy

1/4 cup oil
2 large onion, coarsely chopped
2 cups celery
2 cups carrots, chopped
2/3 cup all-purpose flour
2/3 cup dry white wine (replace with chicken broth if desired)
4 cups chicken broth
2 cups cream
2 tsp. dried thyme
4 cups cooked chicken, cut into 1/2-inch pieces
1 cup fresh parsley, finely chopped
Salt and pepper to taste

Heat oil in a skillet and brown onion, celery and carrots until tender. Add flour followed by white wine and chicken broth stirring constantly. Add cream and thyme and stir until mixture is thick and creamy. Stir in chicken, parsley and salt and pepper and stir. Reduce heat to very low. Drop dumplings in and cover. Cook according to directions. Serve hot.

The Skinny: Use skinless chicken and fat free Half and Half in place of the cream