Chicken Madeira On Herbed Biscuits
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)