Skip to content Chicken Madeira Ingredients 1 1/2 pounds skinless, boneless chicken breasts 1 tablespoon vegetable oil 2 garlic cloves, minced 4/12 cups quartered fresh mushrooms 1/2 cup chopped onion 1 cup low-fat sour cream 2 tablespoons all-purpose flour 1 cup skim milk 1/2 cup chicken broth 2 tablespoons Madeira or dry sherry Green onions, thinly sliced for garnish (optional) Herbed Biscuits (see below) Directions Cut chicken meat into 1″ sized cubes. In a large skillet, cook chicken in oil over medium-high heat for 4-5 minutes or until no longer pink. Remove chicken and set aside. Add garlic, mushrooms and onion to skillet. Cook, uncovered for 4-5 minutes or until liquid evaporates. In a small bowl, stir together sour cream, flour, 1/2 tsp salt and 1/4 tsp pepper. Add sour cream mixture, milk and broth to skillet. Cook and stir until bubbly then cook for 1 minute more. Add chicken and Maderia or Sherry and heat thoroughly. Serve over herbed biscuits. Sprinkle with additional sliced green onions if desired. Herbed Biscuits Ingredients 1 3/4 cup biscuit mix 2 tablespoons thinly sliced green onions 1/2 teaspoon dried basil, crushed 1/2 cup skim milk Directions Preheat oven to 425°F (220°C) In a mixing bowl, stir together biscuit mix, green onions and basil. Add milk and stir just until dough clings together. On a floured surface knead dough 10- 12 strokes and roll out to a 1/2″ thickness. Using a 2″ biscuit cutter, cut dough into 12 biscuits. Reroll the trimmings as necessary Bake biscuits on an ungreased baking sheet for 12 minutes.