1 1/2 lb Skinless, boneless chicken 2 T All-purpose flour
-breasts, cut into 1/2 t Salt
1 ea Pieces 1/4 t Pepper
1 T Cooking oil 1 c Skim milk
12 ea Ounces fresh mushrooms, 1/2 c Chicken broth
-quartered (4 1/2 cups) 2 T Madiera or dry sherry
1/2 c Chopped onion Thinly sliced green onion
2 ea Cloves garlic, minced -(Optional)
1 c Reduced calorie sour cream
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. [Nancy Byal; Associated Press; The Baltimore
Sun; October 19 1994]
Yields
12 servings