Chicken Biscuit Stew
Prep Time
30 min
Cook Time
25 min
Yield
4 servings.
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.
Nutrition Facts
1 cup: 413 calories, 9g fat (1g saturated fat), 68mg cholesterol, 895mg sodium, 47g carbohydrate (0 sugars, 5g fiber), 37g protein.
