| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Breads/bm, Diabetic, Main dish, Poultry | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Chicken breast skin'd bone'd |
| 1 | T | Cooking oil |
| 2 | Cloves garlic, minced | |
| 4 1/2 | c | Quartered fresh mushrooms |
| 1/2 | c | Chopped onion |
| 1 | c | Low-cal sour cream |
| 2 | T | All purpose flour |
| 1 | c | Skim milk |
| 1/2 | c | Chicken broth |
| 2 | T | Madeira or dry sherry |
| Recipe Herbed Biscuits | ||
| 19 | issue. |
INSTRUCTIONS
Cut chicken into 1 inch cubes. In a 12 inch skillet cook chicken in hot oil over medium-high heat for 4 - 5 minutes or till no longer pink. Remove chicken; set aside. Add garlic, mushrooms and onion to skillet. Cook, uncovered, for 4 - 5 minutes or till liquid evaporates. In a bowl stir together sour cream, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add sour cream mixture, milk, and broth to skillet. Cook and stir until bubbly. Cook 1 minute more. Add chicken and Madeira or sherry; heat through. Serve over Herbed Biscuits. Sprinkle with thinly sliced green onions if desired. Makes 6 servings. HERBED BISCUITS: In a mixing bowl stir together 1 3/4 cup packaged biscuit mix, 2 TABLESPOONS thinly sliced green onion, and 1/2 teaspoon crushed, dried oregano. Add 1/2 cup skim milk; stir just until dough clings together. On a floured surface knead dough 10 to 12 strokes. Roll to a 1/2 inch thickness. Using a 2-inch biscuit cutter, cut dough into 12 biscuits. Reroll the trimmings as necessary. Bake biscuits on an ungreased baking sheet in a 425 degree oven for about 12 minutes. PER SERVING: calories - 406, fat - 14 g., cholesterol - 78 mg., protein - 35 g., carbohydrate - 34 g., sodium - 797 mg. FROM: Better Homes and Gardens Magazine September File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: <1mg
Sodium: 81.6mg
Potassium: 270.1mg
Carbohydrates: 7g
Fiber: <1g
Sugar: 3.7g
Protein: 3.8g