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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)
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
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.
Nutritional Info (per serving):
Makes 6 Servings