Chicken madiera on herbed biscuits

12 servings

Ingredients

Quantity Ingredient
1½ pounds Skinless, boneless chicken breasts, cut into
1 each Pieces
1 tablespoon Cooking oil
12 eaches Ounces fresh mushrooms, quartered (4 1/2 cups)
½ cup Chopped onion
2 eaches Cloves garlic, minced
1 cup Reduced calorie sour cream
2 tablespoons All-purpose flour
½ teaspoon Salt
¼ teaspoon Pepper
1 cup Skim milk
½ cup Chicken broth
2 tablespoons Madiera or dry sherry
Thinly sliced green onion (Optional)

Directions

In a 12-inch skillet, cook the chicken in hot oil over medium-high heat for 4 to 5 minutes, until no longer pink. Remove from the skillet and set aside. Add the mushrooms, onion and garlic to the skillet and cook, uncovered, for 4 to 5 minutes or until the liquid has evaporated. Stir together the sour cream, flour, salt and pepper in a medium bowl. Add with the milk and broth to the skillet. Cook, stirring, until bubly and thickened, then for 1 minute more. Add the cooked chicken and the Madeira. Heat through. Serve over biscuits, sprinkled with green onion, if desired. Makes 6 servings Per serving: 406 calories; 14 g fat; 78 mg cholesterol; 35 g protein; 34 g carbohydrates; 797 mg sodium. HERBED BISCUITS: 1¾ cups packaged biscuit mix 2 Tbl thinly sliced green onions ½ tsp crushed dried oregano ½ cup skim milk Stir together the biscuit mix, green onions and oregano in a medium bowl. Add the soilk and stir just until the dough clings together. Turn the dough out onto a lightly floured surface and knead 10 to 12 strokes. Roll to a thickness of ½ inch.

Cut into 12 biscuits. Arrange the biscuits on ungreased baking sheets. Bake in a 425F oven for 12 minutes or until golden. Serve warm. Makes 12 biscuits. [Nancy Byal; Associated Press; The Baltimore Sun; October 19 1994] Posted by Fred Peters.

Submitted By FRED PETERS On 11-25-94

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