Yield: 6 servings
Measure | Ingredient |
---|---|
1½ pounds | Chicken breast skin'd bone'd |
1 tablespoon | Cooking oil |
2 xes | Cloves garlic, minced |
4½ cup | Quartered fresh mushrooms |
½ cup | Chopped onion |
1 cup | Low-cal sour cream |
2 tablespoons | All purpose flour |
1 cup | Skim milk |
½ cup | Chicken broth |
2 tablespoons | Madeira or dry sherry |
\N \N | Recipe Herbed Biscuits |
Cut chicken into 1 inch cubes.
In a 12 inch skillet cook chicken in hot oil over medium-high heat for 4 - 5 minutes or till no longer pink. Remove chicken; set aside. Add garlic, mushrooms and onion to skillet. Cook, uncovered, for 4 - 5 minutes or till liquid evaporates.
In a bowl stir together sour cream, flour, ½ teaspoon salt and ¼ teaspoon pepper. Add sour cream mixture, milk, and broth to skillet. Cook and stir until bubbly. Cook 1 minute more. Add chicken and Madeira or sherry; heat through. Serve over Herbed Biscuits.
Sprinkle with thinly sliced green onions if desired. Makes 6 servings.
HERBED BISCUITS: In a mixing bowl stir together 1¾ cup packaged biscuit mix, 2 TABLESPOONS thinly sliced green onion, and ½ teaspoon crushed, dried oregano. Add ½ cup skim milk; stir just until dough clings together. On a floured surface knead dough 10 to 12 strokes. Roll to a ½ inch thickness. Using a 2-inch biscuit cutter, cut dough into 12 biscuits.
Reroll the trimmings as necessary. Bake biscuits on an ungreased baking sheet in a 425 degree oven for about 12 minutes.
PER SERVING: calories - 406, fat - 14 g., cholesterol - 78 mg., protein - 35 g., carbohydrate - 34 g., sodium - 797 mg.
FROM: Better Homes and Gardens Magazine September 1992 issue.