Spring Chicken & Biscuits

By ctaubenheim

Ingredients

• 1 cup plus 2 Tbsp all purpose baking mix (not with buttermilk)
• 1/3 cup plus 1/4 cup reduced fat (2%) milk
• 4 medium skinless boneless chicken breast halves (1 1/2lbs)
• salt and pepper
• 5 tsp olive oil
• 2 medium carrots, chopped
• 1 small onion (4-6oz), chopped
• 1 stalk celery, chopped
• 1 cup reduced sodium chicken broth
• 2 Tbsp cornstarch
• 1 cup frozen peas, thawed
• 1 Tbsp chopped fresh dill plus additional sprigs for garnish
• 2 tsp fresh lemon juice

Details

Preparation time 25mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 450. In medium bowl, mix baking mix and 1/3 cup milk until just combined. Onto ungreased cookie sheet, drop biscuit dough to make 4 even mounds. Bake biscuits 10 minutes or until golden brown. Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2 inch thickness; cut chicken into 1/2 inch chunks and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. In 12 inch skillet, heat 2 tsp of on medium high until hot. Add chicken and cook 6-7 minutes or until no longer pink throughout, stirring occasionally. Transfer chicken to bowl. To same skillet add remaining 3 tsp oil; reduce heat to medium. Add carrots, onion and celery and cook 8 minutes or until vegetables are tender, stirring occasionally. Add broth and heat to boiling on medium high. In cup, stir cornstarch into 1/2 cup milk and add to skillet. Heat to boiling on medium high; boil 1 minute, stirring. Remove from heat; stir in peas, dill, lemon juice, 1/4 tsp salt and chicken. To serve, spoon chicken and vegetable mixture into 4 shallow dinner bowls. Top each bowl with a biscuit. Garnish with dill sprigs.

Calories: 480
Total Fat: 14g
Carbs: 35g
Cholesterol: 103mg
Sodium: 845mg