INGREDIENTS
2
Chicken breast, boneless skinless halves
1 1/2 cups
Carrots
1 cup
Celery
5 tbsp
Curly parsley
2 cloves
Garlic
1
Yellow onion, small
3 cups
Chicken stock
1 1/4 cups
All purpose flour
1 1/2 tsp
Baking powder
1 1/4 tsp
Salt
3 tbsp
Butter
1/3 cup
Buttermilk
1/4 cup
Milk