Chicken Shortcake

Submitted by utahmomtotwo

"I started making this recipe when my kids were little. Now that they are teenagers I have to double it so they get enough. Feel free to switch around the herbs in the shortcake to vary the flavor if you wish."

 

• Ready In: 45mins
• Ingredients: 18
• Serves: 4

ingredients

• 1 cup fresh mushrooms, sliced
• 1⁄2 cup onion, chopped
• 1⁄2 cup chicken broth
• 1 tablespoon lemon juice
• 1⁄2 teaspoon cornstarch
• 8 ounces cooked chicken breasts, chopped
• 1⁄2 cup nonfat sour cream
• salt and pepper
• 1 cup flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon thyme
• 1 teaspoon parsley
• 1⁄8 teaspoon sage
• 1⁄2 cup milk
• 1 tablespoon oil

directions

1. Combine flour, baking powder, baking soda, salt, pepper, thyme, parsley and sage in bowl. Add milk and oil; mix just until combined.
2. Transfer dough to sprayed cookie sheet; pat into a 7 inch circle about 1/2 inch thick. Bake at 400 for 15-20 minutes, or until golden brown.
3. Meanwhile in skillet cook mushrooms and onion, stirring frequently 4-5 minutes, until vegetables are golden and cooked through.
4. In small bowl, with whisk, combine broth, lemon juice and cornstarch, blending to dissolve cornstarch; stir into vegetable mixture.
5. Reduce heat to low and simmer stirring constantly for 1 minute, until slightly thickened.
6. Stir in chicken, sour cream, salt and pepper; simmer, stirring constantly, 2 minutes longer.
7. Just before serving cut shortcake into 4 pieces. Top with chicken mixture.

Reviews

[Breezytoo]

This is so good! We love the flavor combos and its a quick easy meal to put together! I did add another 1/2 teaspoon of cornstarch because it seemed a little too thin, but other then that, didn't change a thing! Thanks for sharing your recipe~ I'll be making this again! :) Made for PAC Fall 08