Print Recipe

Chicken Madeira on Herbed Biscuits (Diabetic)

RG

Ingredients

Chicken

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 4 1/2 cups quartered fresh mushrooms
  • 1/2 cup chopped onion
  • 1 cup low-fat sour cream
  • 2 tablespoons all-purpose flour
  • 1 cup skim milk
  • 1/2 cup chicken broth
  • 2 tablespoons Madeira or dry sherry
  • Green onions, thinly sliced for garnish (optional)

Herbed Biscuits

  • 1 3/4 cups biscuit mix
  • 2 tablespoons thinly sliced green onion
  • 1/2 teaspoon dried basil, crushed
  • 1/2 cup skim milk

Instructions

  1. In a large skillet cook chicken in oil over medium-high heat for 4 to 5 minutes or until no longer pink. Remove chicken; set aside.
  2. Add garlic, mushrooms and onion to skillet. Cook, uncovered, for 4 to 5 minutes or until liquid evaporates.
  3. 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 for 1 minute more.
  4. Add chicken and Madeira or sherry; heat through.
  5. Serve over Herbed Biscuits. Sprinkle with additional sliced green onions if desired.
  6. Herbed Biscuits: In a mixing bowl stir together biscuit mix, green onion and basil. Add milk; stir just until dough clings together.
  7. On a floured surface knead dough 10 to 12 strokes. Roll out to a 1/2 inch thickness. Using a 2-inch heart-shaped biscuit cutter, cut dough into 12 biscuits. Re-Roll the trimmings as necessary.
  8. Bake biscuits on an ungreased baking sheet in a 425 degrees F (220 degrees C) oven for about 12 minutes.

Yield: 6 servings; 12 biscuits

Nutrition information per serving: calories - 406, fat - 14 g., cholesterol - 78 mg., protein - 35 g., carbohydrate - 34 g., sodium - 797 mg



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