<http://schema.org/recipeInstructions>
" In 8-quart Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Add 3 chicken-breast halves; sprinkle with 1/4 teaspoon salt and cook until chicken is lightly browned, 8 to 10 minutes. Transfer chicken to bowl. Repeat with remaining chicken and 1/4 teaspoon salt. In drippings and remaining 1 tablespoon vegetable oil, cook carrots, celery, and onion until vegetables are browned and tender, about 10 minutes, stirring frequently. While vegetables are cooking, prepare dumplings: In small bowl, mix baking powder, rosemary, 1 cup flour, and 1/2 teaspoon salt. In cup, mix 1/2 cup milk with egg. Stir milk mixture into flour mixture just until blended. Return chicken to Dutch oven; add chicken broth, pepper, 1 teaspoon salt, and 2 cups water; heat to boiling. Drop dumpling mixture by rounded tablespoons on top of chicken and vegetables to make 12 dumplings. Cover; reduce heat to low and simmer 15 minutes. Transfer dumplings, chicken, and vegetables to large bowl, reserving broth in Dutch oven. In cup, mix remaining 2 tablespoons flour with remaining 1 cup milk until blended; stir into broth mixture. Heat to boiling over high heat; boil 1 minute to thicken slightly. Add peas and heat through. Return chicken, dumplings, and vegetables to Dutch oven. Garnish with rosemary sprigs."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3910/chicken-stew-rosemary-dumplings-765/?src=shelter_footer>