My youngest son, Connor is having a birthday this weekend. I'm sure you can't wait to see a picture of his cake which is baking as we speak. For now you'll have to settle for Chicken and Biscuits which just happens to be the perfect meal on a gloomy day like we're having in central Iowa today.
What you will need: One bone-in chicken breast, 7 Tbsp butter, 1 can of mushrooms or 8 oz fresh, thinly sliced, 1 onion (chopped), 2 Tbsp flour, 1 cup chicken broth, 1 cup milk, 1 tsp lemon juice, 3 garlic cloves, 2 cups Bisquick, 1/2 shredded cheese.
Bake your chicken breast at 350 for about an hour and half. De bone the chicken. I like to bake the breast a couple hours ahead of time, throw it in the fridge and just peel the meat off with my fingers. Spread the chicken in the bottom of the dish.
In a large skillet, melt 3 tbsp of butter and add mushrooms, onion, and celery. Cook, stirring occasionally until heated through. Lower the heat and sprinkle in the flour to make a paste. Stir in the chicken broth, bring it to a simmer and cook until thickened. Stir in 1/3 cup milk and simmer for 1 more minute. Remove the skillet form the head and add the lemon juice. Add salt and pepper to taste. Pour the gravy over the chicken. Stir together the Bisquick and remaining milk. Add the cheese. Drop tablespoons of the biscuit mix on top of the casserole. Melt 4 tbsp of butter with the garlic. Brush or drizzle half over the biscuits. Bake for 25 minutes until the biscuits are golden. Brush them once more with the garlic butter. Enjoy!
*Serve with a side of fresh green beans, asparagus, or salad loaded with fresh veggies.
*Go ahead and make biscuits from scratch if you'd like, but tonight I went with the Bisquick.
*Once I started cooking I realized I didn't have any mushrooms. I did have a can or quartered artichokes on hand so I used them instead and it was very good. Next time I'll use mushrooms and artichokes!
No comments:
Post a Comment