Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Chicken breast skin'd bone'd

  2. 1 tablespoon 15ml Cooking oil

  3. 1 Garlic - minced

  4. 4 1/2 cups 1066ml Quartered fresh mushrooms

  5. 1/2 cup 31g / 1.1oz Chopped onion

  6. 1 cup 237ml Low-cal sour cream

  7. 2 tablespoons 30ml All purpose flour

  8. 1 cup 237ml Skim milk

  9. 1/2 cup 118ml Chicken broth

  10. 2 tablespoons 30ml Madeira or dry sherry

  11. 1 Herbed biscuits

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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.


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