Chicken Bisquit Stew

By Kmac_4

Ingredients

• For Biscuits:
• 1 C julienned carrots
• 1 C thinly sliced onion
• 2 garlic cloves, minced
• 2 t olive oil
• 1 pound boneless skinless chicken breasts, cut into 1 inch cubes
• 1 T flour
• 1/4 C water
• 3 T white wine or chicken broth
• 1 C fat free plain yogurt
• 1 C fresh or frozen peas
• 1/4 t each curry powder, salt, pepper, ground cumin and ginger
• 1 C flour
• 1 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 4 1/2 t cold butter
• 1/2 C fat free plain yogurt
• 1 1/2 t dried parsley flakes

Preparation

Step 1

In a large nonstick skillet, saute carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1 1/2 qt. baking dish coated with nonstick cooking spray; keep warm.

For biscuits, combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture. Bake, uncovered, at 350 for 25 to 35 minutes or until biscuits are golden brown and stew bubbles around the edges.