Chicken Madeira on Herbed Biscuits
Submitted by shannonbabe
Chicken breast cubes and mushrooms in a creamy Madeira wine and sour cream sauce, spooned over herbed biscuits. An elegant skillet dinner ready in 40 minutes.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
40 minThis is what happens when chicken pot pie and chicken Marsala have a really good-looking baby.
Cubed chicken breast gets a quick sear, then a mountain of quartered mushrooms, garlic, and onions cook down in the same skillet. The sauce comes together fast with sour cream, chicken broth, skim milk, and a splash of Madeira wine that adds a nutty, slightly sweet depth you won’t get from any other ingredient.
Spoon it over warm herbed biscuits and you’ve got something that looks like a dinner party dish but only took 40 minutes and one pan.
Pro Tips
- Quarter the mushrooms rather than slicing them. Larger pieces hold up better in the sauce and give you more to bite into.
- Mix the sour cream with flour before adding it to the skillet. This prevents the sour cream from curdling when it hits the heat.
- If you can’t find Madeira, dry sherry is the closest substitute. Both bring that warm, nutty quality to the sauce.
- Split your biscuits open so the sauce can soak into the crumb. A closed biscuit just lets all that goodness slide off.
Ingredients
Directions
Cut chicken into 1 inch cubes.
In a 12 inch skillet cook chicken in hot oil over medium-high heat for 4 to 5 minutes or until no longer pink.
Remove chicken; set aside.
Add garlic, mushrooms and onion to skillet. Cook, uncovered, for 4 to 5 minutes or until liquid evaporates.
In a bowl stir together sour cream, flour, ½ teaspoon salt and ¼ teaspoon pepper.
Add sour cream mixture, milk, and broth to skillet.
Cook and stir until bubbly. Cook 1 minute more. Add chicken and Madeira or sherry; heat through.
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