Chicken hash with biscuits
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Reduced-calorie margarine |
| 1 | teaspoon | Cornstarch |
| ¼ | cup | Low-sodium chicken broth |
| ¼ | cup | Skim milk |
| 2 | teaspoons | White wine Worcestershire sauce |
| 1 | Drop liquid red pepper sauce | |
| ½ | cup | Thinly sliced mushrooms |
| ½ | cup | Thinly sliced red bell pepper |
| 2 | ounces | Diced cooked chicken |
| Freshly ground black pepper to taste | ||
| 1 | Baked buttermilk biscuit, split (3/4 ounce) | |
Directions
Fresh parsley to garnish (Optional) 1. Melt margarine in a medium saucepan over medium-high heat. With a small whisk, stir in cornstarch; continue stirring for 2 to 3 minutes, until bubbly.
2. Whisk in broth, milk, Worcestershire sauce, and red pepper sauce; cook for about 2 to 3 minutes, stirring constantly, until mixture boils and thickens slightly.
3. Add mushrooms, bell pepper, chicken, and black pepper. Cook for 3 minutes until chicken is heated through and the vegetables are tender- crisp. Serve over split biscuit. Garnish with parsley.
Makes one serving.
Per Serving: 270 Calories; 21 g Protein; 11 g Fat; 496 mg Sodium; 21 g Carbohydrates; 52 mg Cholesterol [WEIGHT WATCHERS MAGAZINE; Jan 1990] Posted by Fred Peters.