Chicken madeira on herbed biscuits
Yield: 6 servings
Ingredients:
- 1 1/2 lb Chicken breast skin'd bone'd 2 tb All purpose flour
- 1 tb Cooking oil 1 c Skim milk
- 2 x Cloves garlic minced 1/2 c Chicken broth
- 4 1/2 c Quartered fresh mushrooms 2 tb Madeira or dry sherry
- 1/2 c Chopped onion Recipe Herbed Biscuits
- 1 c Low-cal sour cream
Instructions:
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 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 through. 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. 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.
