Chicken Biscuit Stew

By naqgal90

Ingredients

• For the Stew:
• 1 cup julienned carrots
• 1 cup thinly sliced onion
• 2 garlic cloves, minced
• 2 teaspoons olive oil or canola oil
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon all-purpose flour
• 1/4 cup water
• 3 tablespoons white wine or chicken broth
• 1 cup (8 ounces) fat-free plain yogurt
• 1 cup fresh or frozen peas
• 1/4 teaspoon each curry powder, salt, pepper, ground cumin and ginger
• For the Biscuits:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 1/2 teaspoons cold butter or stick margarine
• 1/2 cup fat-free plain yogurt
• 1 1/2 teaspoons dried parsley flakes

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine the 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 degrees F for 25-35 minutes or until biscuits are golden brown and stew bubbles around the edges.