Chicken madeira on herbed biscuits

6 servings

Ingredients

Quantity Ingredient
1½ pounds Chicken breast skin'd bone'd
1 tablespoon Cooking oil
2 xes Cloves garlic, minced
4½ cup Quartered fresh mushrooms
½ cup Chopped onion
1 cup Low-cal sour cream
2 tablespoons All purpose flour
1 cup Skim milk
½ cup Chicken broth
2 tablespoons Madeira or dry sherry
Recipe Herbed Biscuits

Directions

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, ½ teaspoon salt and ¼ 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 1¾ cup packaged biscuit mix, 2 TABLESPOONS thinly sliced green onion, and ½ teaspoon crushed, dried oregano. Add ½ cup skim milk; stir just until dough clings together. On a floured surface knead dough 10 to 12 strokes. Roll to a ½ 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.

Related recipes