Saturday, December 14, 2013

Chicken and Biscuits

Chicken and Biscuits
 
1/4 cup (1/2 stick) butter or margarine
4 boneless skinless chicken breasts (about 1-1/4 pounds), cut into 1/2-inch pieces
1/2 cup chopped onion
1/2 teaspoon dried thyme leaves
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 can (about 14 ounces) chicken broth, divided
1/3 cup all-purpose flour
1 package (10 ounces) frozen peas and carrots
1 can (12 ounces) refrigerated biscuits


1. Preheat oven to 375°F. Melt butter in large skillet over medium heat. Add chicken, onion,
    thyme, paprika and pepper. Cook 5 minutes or until chicken is browned.
2. Combine 1/4 cup chicken broth with flour in small bowl; stir until smooth. Set aside.
3. Add remaining chicken broth to skillet; bring to a boil. Gradually add flour mixture, stirring
    constantly to prevent lumps from forming. Simmer 5 minutes. Add peas and carrots; continue
    cooking 2 minutes.
4. Transfer mixture to 1-1/2-quart casserole; top with biscuits. Bake 25 to 30 minutes or until    
    biscuits are golden brown.

Note: Cook the chicken in an ovenproof skillet, instead of the 1-1/2-quart casserole. Place the biscuits directly on the chicken and vegetable mixture, then bake as directed.

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