Chicken Madeira On Herbed Biscuits

Directions

1. Cut chicken into 1 inch cubes.
2. In a 12 inch skillet cook chicken in warm oil over medium-high heat for 4 - 5 min or possibly until no longer pink. Remove chicken; set aside. Add in garlic, mushrooms and onion to skillet. Cook, uncovered, for 4 - 5 min or possibly until liquid evaporates.
3. In a bowl stir together lowfat sour cream, flour, 1/2 tsp. salt and 1/4 tsp. pepper. Add in lowfat sour cream mix, lowfat milk, and broth to skillet. Cook and stir till bubbly. Cook 1 minute more. Add in chicken and Madeira or possibly sherry; heat through. Serve over Herbed Biscuits. Sprinkle with thinly sliced green onions if you like.
4. Makes 6 servings.
5. HERBED BISCUITS: In a mixing bowl stir together 1 3/4 c. packaged biscuit mix, 2 Tbsp. thinly sliced green onion, and 1/2 tsp. crushed, dry oregano. Add in 1/2 c. skim lowfat milk; stir just till dough clings together. On a floured surface knead dough 10 to 12 strokes. Roll to a 1/2 inch thickness. Using a 2-inch biscuit cutter, cut dough into 12 biscuits.
6. Reroll the trimmings as necessary. Bake biscuits on an ungreased baking sheet in a 425 degree oven for about 12 min.