Ingredients

1-1/2 lb. chicken breasts, skinned and boned
1 Tbsp. cooking oil
1 clove garlic, minced
4 1/2 C. mushrooms, fresh, quartered
1/2 C. chopped onion
1 C. sour cream, low calorie
2 Tbsp. all purpose flour
1 C. skim milk
1/2 C. chicken broth
2 Tbsp. Madeira, or dry sherry
1 recipe herbed biscuits
green onions, thinly sliced (optional)

Cooking Instructions

Cut chicken into 1-inch cubes. In a 12-inch skillet, cook chicken in hot oil over medium high heat for 4 to 5 minutes, or until no longer pink. Remove chicken and set aside. Add garlic, mushrooms and onion to skillet. Cook, uncovered, for 4 to 5 minutes, or until liquid evaporates. In a bowl, stir together sour cream, flour, 1/2 tsp. salt, and 1/4 tsp. 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, and heat through. Serve over Herbed Biscuits. Sprinkle with thinly sliced green onions, if desired. Herbed Biscuits: In a mixing bowl, stir together 1-3/4 cup packaged biscuit mix, 2 Tbls. thinly sliced green onion, and 1/2 tsp. 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 ungreased baking sheet at 425 degrees F. for about 12 minutes.
 
 
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)