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 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. 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.