If chicken nuggets and a chicken pot pie had a one-night stand, creamy chicken and biscuits would be the delicious result. Flaky buttermilk biscuits soak up a creamy mixture of vegetables and spices along with lightly breaded chicken pieces.
Rinse the chicken breasts and pat dry. Cut into ¾ inch pieces. Toss chicken strips in flour-mixture so that all pieces are well coated.
1 tablespoon butter
1 tablespoon oil olive
Melt butter and heat olive oil in a large skillet or Dutch oven over medium heat until butter has melted and sizzles when you add a drop of flour. Add the chicken strips and sauté until they're golden brown and slightly crisp, about 3 minutes per side. Transfer to plate and set aside.
1 tablespoon olive oil
reserved vegetables
Add oil to now empty skillet and reduce heat to medium low. Add reserved vegetable and cook, stirring frequently, until the leeks are soft, about 3 to 5 minutes.
1 cup heavy cream or milk
½ cup chicken broth
Add cream and chicken broth to skillet and bring to a low boil over medium-high heat. Simmer, stirring occasionally, for 5 to 10 minutes, until the liquid has reduced by about half.
1 cup frozen green peas
2 tablespoons parsley, chopped
Return chicken to skillet and add peas and parsley and simmer until peas are tender, about 5 min.
Remove from heat. Slice biscuits in half and place halves open side up on a plate. Spoon chicken pieces and vegetable mixture over top. Serve immediately with a second biscuit on the side.
From MakeBetterFood.com. . (makebetterfood.com/recipes/creamy-chicken-with-biscuits/). Adapted from Foster, Sarah and Carreño, Carolynn. Fresh Every Day: More Great Recipes from Foster's Market. (Clarkson Potter, New York, NY. 2005) p. 145.
Rinse the chicken breasts and pat dry. Cut into ¾ inch pieces. Toss chicken strips in flour-mixture so that all pieces are well coated.
Melt butter and heat olive oil in a large skillet or Dutch oven over medium heat until butter has melted and sizzles when you add a drop of flour. Add the chicken strips and sauté until they're golden brown and slightly crisp, about 3 minutes per side. Transfer to plate and set aside.
Add oil to now empty skillet and reduce heat to medium low. Add reserved vegetable and cook, stirring frequently, until the leeks are soft, about 3 to 5 minutes.
Add cream and chicken broth to skillet and bring to a low boil over medium-high heat. Simmer, stirring occasionally, for 5 to 10 minutes, until the liquid has reduced by about half.
Return chicken to skillet and add peas and parsley and simmer until peas are tender, about 5 min.
Remove from heat. Slice biscuits in half and place halves open side up on a plate. Spoon chicken pieces and vegetable mixture over top. Serve immediately with a second biscuit on the side.
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