Herbed Chicken and Biscuits
|1 1/2 pounds chicken breasts, skinless, boneless, cut into 1-inch pieces
1 Tablespoon cooking oil
12 ounces fresh Florida mushrooms, sliced (4 1/2 cups)
2 small Florida onions, shopped
2 cloves garlic, minced
1 cup reduced-fat sour cream
2 Tablespoons all-purpose flour
1 teaspoon seasoned salt
|1/2 teaspoon pepper
1 cup low-fat Florida milk
1/2 cup chicken broth
1/4 teaspoon marjoram
1/4 teaspoon basil
1/4 teaspoon oregano
2 Tablespoons dry sherry
1 recipe herbed biscuits (see recipe below)
green onions, sliced for garnish
Step 1: In a skillet, cook chicken in hot oil over medium-high heat for 4 to 5 minutes or until no longer pink. Remove chicken and set aside. Add mushrooms, onion, and garlic to skillet. Cook, uncovered, for 4 to 5 minutes or until liquid is evaporated. Set aside.
Step 2: In a small bowl, stir together sour cream, flour, seasoned salt and pepper. Add sour cream mixture, milk and broth to mushroom mixture. Cook and stir until thickened and bubbly. Add marjoram, basil and oregano and lemon juice and cook for an additional minute. Add chicken and sherry; heat through. Serve over biscuits and sprinkle with green onions.
Stir together all ingredients just until dough clings together. On a lightly floured surface, knead dough 10 to 12 strokes. Roll to a 1/2 inch thickness. Using a 2-inch biscuit cutter or a biscuit cutter of your choice, cut dough into 12 biscuits. Re-roll and cut the trimmings as necessary. Arrange biscuits on an ungreased baking sheet. Bake in a 425 degree oven for about 12 minutes or until golden. Yield: 6 servings.