Chicken madiera on herbed biscuits
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Skinless, boneless chicken breasts, cut into |
| 1 | each | Pieces |
| 1 | tablespoon | Cooking oil |
| 12 | eaches | Ounces fresh mushrooms, quartered (4 1/2 cups) |
| ½ | cup | Chopped onion |
| 2 | eaches | Cloves garlic, minced |
| 1 | cup | Reduced calorie sour cream |
| 2 | tablespoons | All-purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | cup | Skim milk |
| ½ | cup | Chicken broth |
| 2 | tablespoons | Madiera or dry sherry |
| Thinly sliced green onion (Optional) | ||
Directions
In a 12-inch skillet, cook the chicken in hot oil over medium-high heat for 4 to 5 minutes, until no longer pink. Remove from the skillet and set aside. Add the mushrooms, onion and garlic to the skillet and cook, uncovered, for 4 to 5 minutes or until the liquid has evaporated. Stir together the sour cream, flour, salt and pepper in a medium bowl. Add with the milk and broth to the skillet. Cook, stirring, until bubly and thickened, then for 1 minute more. Add the cooked chicken and the Madeira. Heat through. Serve over biscuits, sprinkled with green onion, if desired. Makes 6 servings Per serving: 406 calories; 14 g fat; 78 mg cholesterol; 35 g protein; 34 g carbohydrates; 797 mg sodium. HERBED BISCUITS: 1¾ cups packaged biscuit mix 2 Tbl thinly sliced green onions ½ tsp crushed dried oregano ½ cup skim milk Stir together the biscuit mix, green onions and oregano in a medium bowl. Add the soilk and stir just until the dough clings together. Turn the dough out onto a lightly floured surface and knead 10 to 12 strokes. Roll to a thickness of ½ inch.
Cut into 12 biscuits. Arrange the biscuits on ungreased baking sheets. Bake in a 425F oven for 12 minutes or until golden. Serve warm. Makes 12 biscuits. [Nancy Byal; Associated Press; The Baltimore Sun; October 19 1994] Posted by Fred Peters.
Submitted By FRED PETERS On 11-25-94