Recipe for Chicken Madiera On Herbed Biscuits


1 1/2 lb skinless, boneless chicken breasts,; cut into
1 each pieces
1 tablespoon cooking oil
12 each ounces fresh mushrooms, quartered (; 4 1/2 cups)
1/2 cup chopped onion
2 each cloves garlic, minced
1 cup reduced calorie sour cream
2 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup skim milk
1/2 cup chicken broth
2 tablespoon madiera or dry sherry
1 thinly sliced green onion (optional; )


In a 12-inch skillet, cook the chicken in hot oil over medium-high heat for 4 to 5 minutes, until no longer pink. Remove from the skillet and set aside. Add the mushrooms, onion and garlic to the skillet and cook, uncovered, for 4 to 5 minutes or until the liquid has evaporated. Stir together the sour cream, flour, salt and pepper in a medium bowl. Add with the milk and broth to the skillet. Cook, stirring, until bubly and thickened, then for 1 minute more. Add the cooked chicken and the Madeira. Heat through. Serve over biscuits, sprinkled with green onion, if desired. Makes 6 servings Per serving: 406 calories; 14 g fat; 78 mg cholesterol; 35 g protein; 34 g carbohydrates; 797 mg sodium. HERBED BISCUITS: 1 3/4 cups packaged biscuit mix 2 Tbl thinly sliced green onions 1/2 tsp crushed dried oregano 1/2 cup skim milk Stir together the biscuit mix, green onions and oregano in a medium bowl. Add the soilk and stir just until the dough clings together. Turn the dough out onto a lightly floured surface and knead 10 to 12 strokes. Roll to a thickness of 1/2 inch. Cut into 12 biscuits. Arrange the biscuits on ungreased baking sheets. Bake in a 425F oven for 12 minutes or until golden. Serve warm. Makes 12 biscuits.

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