Chicken & Wine Dumplings 4 chicken breasts without skin (quartered) dash salt, pepper, thyme, marjoram and paprika 1 garlic clove chopped 1 onion; large sliced 2 leeks sliced 4 carrots large chunks 1 cup chicken broth 1 tablespoon cornstarch 8 ounces fat free sour cream 1/2 cup dry white wine 1 cup low fat buttermilk baking mix 8 tablespoons skim milk Parsley, salt, pepper paprika to taste Sprinkle salt, pepper, thyme, marjoram, and paprika on quartered chicken. Place in the bottom of crockpot. Chop clove garlic and add to pot. Peel and slice large onion and layer the onion rings over the chicken. Next cut the white part of 2 leeks into rings and place in the pot. Add the chunks of carrots on top. Dissolve 1 T cornstarch in 1 cup of chicken bouillon together with 1 cup of sour cream and pour in the pot together with 1/2 cup of dry white wine. Cook on HIGH for about 3 hours OR on LOW for about 6 hours. Dumplings.. Mix together 1 cup baking mix, about 8 tablespoons skim milk, parsley, salt, pepper, and paprika to taste; form into balls and place on top of the chicken mixture the last 30 to 40 minutes of cooking. Makes 8 servings