• Cut your chicken breast in bite sized cubes and season it with salt, pepper, and garlic powder.
• Wash, peel and cut your onions, celery, and carrots in small cubes.
• Heat a large pot over medium-high heat and add the olive oil.
• Add the chopped chicken and cook until it's browned on all sides. Remove the browned chicken to a plate and set aside.
• Turn the heat down to medium and add the diced onion, carrots, celery, garlic, thyme, oregano, and onion powder to the pot. Sauté until the onions are translucent and soft.
• Deglaze the pot with the white wine, making sure you scrape the pot very well.
• Once the wine cooked off, add the flour and let it toast for a few moments.
• Add the chicken stock, mixing gradually, then add the heavy cream and bring the mixture to a boil.
• Add the corn and green beans and stir well. Let everything cook.

For the dumplings:

• In a large liquid measuring cup, mix the buttermilk, eggs, and melted butter. Add the dry ingredients and mix well
• Dip a cookie scoop or large tablespoon in the stew to moisten the spoon. Then, scoop a portion of the dumpling dough and gently let the dough fall onto the top of the stew. Continue this process, placing the dumplings over the whole surface of the stew, dipping the cookie scoop between each dumpling.
• If the stew is boiling violently, turn the heat down to medium low, we're looking for a gentle simmer. Cover the pot with a lid and let the dumplings simmer for about 10 minutes, until they're light and fluffy.
• Garnish with some fresh parsley and serve!