Ingredients
1 1/2 lb chicken breast skin'd bone'd
1 tbsp cooking oil
2 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
1 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: Bread; Breads; Chicken; Poultry; Vegetable
The History of Recipes
We can read the history of written recipes far back into distant history, certainly as far into history as the Egyptians, and maybe further still. Having said that, these, early cook books were just very basic pictorial recipes for preparing food.
In fact, the oldest recipe found, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Later on, we find a couple of interesting recipe books from the 14th Century - one book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian curry that appears on menues today, but rather descriptions of the types of food on the tables of the rich people of that period. For the next few years, the powerful and wealthy competed with each other to lay on the best banquets, and as a result the best cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, cook books were in high demand, due to increased literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Chicken Madeira On Herbed Biscuits recipe.
