Recipe - Chicken Madeira On Herbed Biscuits

1 One half pound Chicken breast skin'd bone'd
1 tablespoon Cooking oil
2 x Cloves garlic, minced
4 One half cup Quartered fresh mushrooms
One half cup Chopped onion
1 cup Lowcal sour cream
2 tablespoon All purpose flour
1 cup Skim milk
One half cup Chicken broth
2 tablespoon Madeira or dry sherry
Recipe Herbed Biscuits

Cut chicken into 1 inch cubes.
In a 12 inch skillet cook chicken in hot oil over mediumhigh
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, One half teaspoon salt and
One fourth 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 cut or sliced up green onions if desired. Makes 6 servings.
HERBED BISCUITS: In a mixing bowl stir together 1 Three fourths cup
packaged biscuit mix, 2 TABLESPOONS thinly cut or sliced up green onion, and
One half teaspoon crushed, dried oregano. Add One half cup skim milk; stir just
until dough clings together. On a floured surface knead dough 10 to
12 strokes. Roll to a One half inch thickness. Using a 2inch 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip