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- 1 1/2 lbs Chicken breast skin'd bone'd
- 1 tbsp cooking oil
- 2 x cloves garlic, minced
- 4 1/2 cup quartered fresh Mushrooms
- 1/2 cup chopped Onion
- 1 cup low-calories sour cream
- 2 tbsp all purpose flour
- 1 cup skim milk
- 1/2 cup chicken broth
- 2 tbsp Madeira or dry sherry
- recipe herbed biscuits
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 1 ¾ 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