Recipe: Chicken Madeira on Herbed Biscuits (using chicken breast, BH&G 1992)

CHICKEN MADEIRA ON HERBED BISCUITS

1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon oil
2 cloves garlic, minced
4 1/2 cups quartered fresh mushrooms
1/2 cup chopped onion
1 cup sour cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup milk
1/2 cup chicken broth
2 tablespoons Madeira or dry sherry
Herbed Biscuits (for serving, recipe follows)
Thinly sliced green onion (optional, for garnish)

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 until no longer pink. Remove chicken; set aside.

Add garlic, mushrooms and onion to skillet. Cook, uncovered, for 4-5 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 chicken 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.

HERBED BISCUITS
Makes 12 biscuits

1 3/4 cups packaged biscuit mix (Bisquick)
2 tablespoons thinly sliced green onion
1/2 teaspoon crushed, dried oregano
1/2 cup milk

In a mixing bowl stir together all ingredients; 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. Place on an ungreased baking sheet.

Bake in a 425 degree F oven for about 12 minutes.

Makes 6 servings
Source: Better Homes and Gardens Magazine, September 1992