1 1/2 lb chicken breast skin’d bone’d
1 tb cooking oil
2 cloves garlic, minced
4 1/2 c quartered fresh mushrooms
1/2 c chopped onion
1 c low-cal sour cream
2 tb all purpose flour
1 c skim milk
1/2 c chicken broth
2 tb madeira or dry sherry
1 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, 1/2 teaspoon salt and
1/4 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 3/4 cup
packaged biscuit mix, 2 TABLESPOONS thinly sliced green onion, and
1/2 teaspoon 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.
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.
Yields
6 servings