Chicken Madeira On Herbed Biscuits

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Chicken breast skin'd bone'd
1 tablespoon	15ml	Cooking oil
1		Garlic - minced
4 1/2 cups	1066ml	Quartered fresh mushrooms
1/2 cup	31g / 1.1oz	Chopped onion
1 cup	237ml	Low-cal sour cream
2 tablespoons	30ml	All purpose flour
1 cup	237ml	Skim milk
1/2 cup	118ml	Chicken broth
2 tablespoons	30ml	Madeira or dry sherry
1		Herbed biscuits

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.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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