Chicken and dumpling soup

3/4lb skinless chicken breast,
cut into 1-inch cubes
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. olive oil
1/4 cup flour
4 cups chicken broth, divided
1 cup water
2 cups frozen french cut green beans
1 1/2 cups sliced onions
1 cup coursly shredded carrots
1/4 tsp. dried marjoram
2/3 cup reduced-fat biscuit baking mix
1/3 cup cornmeal
1 1/4 cup shredded cheddar cheese
1/3 cup milk

Sprinkle chicken with salt and pepper
In nonstick pan saute chicken in oil until browned.
In large saucepan, combine flour and 1/2 cup broth until smooth.
Stir in water and remaining broth.
Add beans, onions, carrots, marjoram and chicken.
Bring to a boil. Reduce heat, simmer uncoverd for 10 minutes.
Meanwhile, in a small bowl, combine the biscuit mix, cornmeal and cheese.
Stir in the milk just until moistened.
Drop batter in 12 mounds into simmering soup.
Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.