Ingredients Jump to Instructions ↓

  1. Biscuits:

  2. 1 3/4 cups packaged dry biscuit mix

  3. 3 green onions, thinly sliced

  4. 1/2 cup low-fat milk

  5. Chicken:

  6. 1 tablespoon vegetable oil

  7. 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

  8. 12 ounces fresh mushrooms, sliced (about 4 1/2 cups)

  9. 2 small onions, chopped

  10. 2 cloves garlic, minced

  11. 1 cup reduced-fat sour cream

  12. 2 tablespoons all-purpose flour

  13. 1 teaspoon seasoned salt

  14. 1/2 teaspoon ground black pepper

  15. 1 cup low-fat milk

  16. 1/2 cup chicken broth

  17. 1/4 teaspoon dried marjoram

  18. 1/4 teaspoon dried basil

  19. 1/4 teaspoon dried oregano

  20. 2 tablespoons dry sherry

Instructions Jump to Ingredients ↑

  1. Prepare Biscuits: Preheat oven to 425 degrees F. In a large bowl, combine all ingredients for biscuits, stirring just to combine. Dump onto a floured surface and knead about 10 times or until dough comes together.

  2. Roll to a 1/2-inch thickness. Using a 2-inch biscuit cutter, cut dough into biscuits. Reroll and cut the trimmings as necessary. Arrange biscuits on an ungreased baking sheet. Bake about 12 minutes or until golden.

  3. Prepare Chicken: In a large skillet over medium heat, heat oil; cook chicken about 4 to 5 minutes or until no longer pink. Remove chicken and set aside. Add mushrooms, onion and garlic to skillet. Cook, uncovered, for about 4 to 5 minutes or until liquid is evaporated. Set aside.

  4. In a small bowl, stir together sour cream, flour, seasoned salt and pepper. Add sour cream mixture, milk and broth to mushroom mixture. Simmer and stir until thickened and bubbly. Add marjoram, basil and oregano; cook for an additional minute. Add chicken and sherry; heat through. Serve over biscuits.


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