Spring Chicken and Biscuits
photo by Deantini
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 236.59 ml and two tablespoons baking mix (not with buttermilk)
- 78.78 ml milk
- 4 medium boneless skinless chicken breast halves (1 1/2 pounds)
- salt and pepper
- 24.64 ml olive oil
- 2 medium carrots, chopped
- 1 small onion, chopped (4-6 ounces)
- 1 stalk celery, chopped
- 236.59 ml reduced-sodium chicken broth
- 29.58 ml cornstarch
- 118.29 ml milk
- 236.59 ml frozen peas, thawed
- 14.79 ml chopped fresh dill, plus additional sprigs for garnish
- 9.85 ml fresh lemon juice
directions
- 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 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot. Add chicken and cook 6-7 minutes or until no longer pink inside, stirring occasionally. Transfer chicken to a bowl.
- To same skillet add remaining 3 teaspoons 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 a cup stir cornstarch into 1/2 cup milk and add to skillet. Heat to boiling on medium-high heat. Boil 1 minute, stirring. Remove from heat; stir in peas, dill, lemon juice, 1/4 teaspoon 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.
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Reviews
RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.