Title: Chicken Madeira on Herbed Biscuits
Categories: Diabetic Entree Poultry Breadmaker
Yield: 6 Servings
| 1 1/2 | lb | Chicken breast skin'd bone'd |
| 1 | tb | Cooking oil |
| 2 | x | 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 |
| | | Recipe Herbed Biscuits |
| C | ut c | hicken 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.