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Chicken Madeira On Herbed Biscuits

1-1/2 Pound chicken breast skinned and boned
1 Tablespoon cooking oil
2 Cloves garlic, minced
4 1/2 Cup quartered fresh mushrooms
1/2 Cup chopped onion
1 Cup low-cal sour cream
2 Tablespoon all purpose flour
1 Cup skim milk
1/2 Cup chicken broth
2 Tablespoon Madeira or dry sherry
Recipe for Herbed Biscuits follows

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 and 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, 1/2 teaspoon salt and 1/4 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 thoroughly
Serve over Herbed Biscuits. Sprinkle with thinly sliced green onions if desired. 
Makes 6 servings.

Herbed Biscuits
In a mixing bowl stir together 1 3/4 cup packaged biscuit mix, 2 tablespoons thinly sliced green onion, and 1/2 teaspoon crushed, dried oregano
Add 1/2 cup skim milk
Stir just until dough clings together
On a floured surface knead dough 10 to 12 strokes
Roll to a 1/2 inch thickness
Using a 2-inch biscuit cutter, cut dough into 12 biscuits
Re-roll the trimmings as necessary
Bake biscuits on an un-greased baking sheet in a 425 degree oven for about 12 minutes

Food exchange per serving calories - 406 fat 14g cholesterol 78mg protein 35g
carbohydrate 34g sodium 797 mg

Courtesy Better Homes and Gardens Magazine

Serves 6