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Chicken Biscuit Stew Recipe

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"A hint of curry gives this stew its special flavor," writes Elmeda Johnson of Williston, North Dakota. "Topped with tasty moist biscuits, it's a favorite with my family."

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Chicken Biscuit Stew Recipe

Prep: 30 min. Bake: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

1 cup julienned carrots
1 cup thinly sliced onion
2 garlic cloves, minced
2 teaspoons olive oil
1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 tablespoon all-purpose flour
1/4 cup water
3 tablespoons white wine or chicken broth
1 cup (8 ounces) fat-free plain yogurt
1 cup fresh or frozen peas
1/4 teaspoon each curry powder, salt, pepper, ground cumin and ginger
BISCUITS:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4-1/2 teaspoons cold butter
1/2 cup fat-free plain yogurt
1-1/2 teaspoons dried parsley flakes

Directions

In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine the flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1-1/2-qt. baking dish coated with cooking spray; keep warm.
For biscuits, combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture.
Bake, uncovered, at 350° for 25-35 minutes or until biscuits are golden brown and stew bubbles around the edges. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup stew with 2 biscuits) equals 413 calories, 9 g fat (1 g saturated fat), 68 mg cholesterol, 895 mg sodium, 47 g carbohydrate, 5 g fiber, 37 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat-free milk.

Originally published as Chicken Biscuit Stew in Light & Tasty April/May 2002, p12

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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