1 1/2 lb Chicken breast skin'd bone'd
1 tbsp Cooking oil
2 each Cloves garlic, minced
4 1/2 cup Quartered fresh mushrooms
1/2 cup Chopped onion
1 cup Low-cal sour cream
2 tbsp All purpose flour
1 cup Skim milk
1/2 cup Chicken broth
2 tbsp Madeira or dry sherry
Recipe Herbed Biscuits
Directions
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.
Servings: 6 servings
Chicken Madeira On Herbed Biscuits Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Poultry; Breads/Bm
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into antiquity, certainly as far back into recorded history as the Egyptians, and maybe further still. Interesting though that is, these, old recipes were just primitive pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Moving our culinary historical trip onwards, we find a couple of cookery books from the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are not about the indian food that is popular today, but rather accounts of the types of food prepared by the chefs of the wealthy. Over the following few centuries, the powerful and rich houses competed to lay on the best banquets, and as a consequence, the best cooks and their collection of recipes were highly sought after. However, it was during the nineteenth century that fine cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, verifying, and recording recipes for their fellow cooks to enjoy. When we get to the 1900s, cook books are highly popular due to more people being able to read, people having more spare time and being a little richer. |
We hope you enjoy this Chicken Madeira On Herbed Biscuits recipe.
