Chicken madeira on herbed biscuits
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Chicken madeira on herbed biscuits
  Chicken    Biscuits    Diabetic    Poultry    Breadmaker  
Last updated 6/12/2012 12:49:36 AM. Recipe ID 10978. Report a problem with this recipe.
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      Title: Chicken madeira on herbed biscuits
 Categories: Diabetic, Main dish, 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
 
      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.
 




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Recipe ID 10978 (Apr 03, 2005)

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