Chicken With Cornmeal Dumplings

* 1/2 c. flour
* 1/2 tsp. ground sage
* 12 oz. boneless chicken breast halves
* 2 Tbl. oil
* 2 c. frozen mixed vegetables
* 1 -14 oz. can chicken broth
* 1/2 c. milk
* 1 -11.5 oz. pkg. refrigerated corn bread twists
* 1/2 c. shredded Mexican cheese blend

Preheat oven to 450. In resealable bag, combined flour, sage & 1/4 tsp. each salt & pepper. Cut chicken in bite-size pieces. Add to bag; coat. In skillet over med-high, stir & brown chicken in hot oil for 2 minutes. In colander, run cold water over vegetables. Add vegetables along with broth & milk to chicken. Bring to a boil; stir. **Divide chicken-vegetable mixture among four small baking dishes.** Separate corn bread strips; place four strips over chicken-vegetable mixture in each dish. Sprinkle with cheese. Bake 9-12 minutes. Serves 4.
**Instead of 4 individual dishes, you could just use one pan & bake as a casserole.