Valentine's Day Recipes
Chicken Madeira on Herbed Biscuits (Diabetic)
Yield: 6 servings; 12 biscuits
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 Baking Mix
- 2 tablespoons thinly sliced green onion
- 1/2 teaspoon dried basil, crushed
- 1/2 cup skim milk
Instructions
Chicken
- 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.
- Add garlic, mushrooms and onion to skillet. Cook, uncovered, for 4 to 5 minutes or until 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 for 1 minute more.
- Add chicken and Madeira or sherry; heat through.
- Serve over Herbed Biscuits. Sprinkle with additional sliced green onions if desired.
Herbed Biscuits
- In a mixing bowl stir together biscuit mix, green onion and basil. Add milk; stir just until dough clings together.
- 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.
- Bake biscuits on an ungreased baking sheet in a 425 degrees F (220 degrees C) oven for about 12 minutes.
Nutrition
Per serving: calories 406, fat 14 g., cholesterol 78 mg., protein 35 g., carbohydrate 34 g., sodium 797 mg