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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I started making this recipe when my kids were little. Now that they are teenagers I have to double it so they get enough. Feel free to switch around the herbs in the shortcake to vary the flavor if you wish. Ingredients:
1 cup fresh mushrooms, sliced |
1/2 cup onion, chopped |
1/2 cup chicken broth |
1 tablespoon lemon juice |
1/2 teaspoon cornstarch |
8 ounces cooked chicken breasts, chopped |
1/2 cup nonfat sour cream |
salt and pepper |
1 cup flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon thyme |
1 teaspoon parsley |
1/8 teaspoon sage |
1/2 cup milk |
1 tablespoon oil |
Directions:
1. Combine flour, baking powder, baking soda, salt, pepper, thyme, parsley and sage in bowl. Add milk and oil; mix just until combined.
2. Transfer dough to sprayed cookie sheet; pat into a 7 inch circle about 1/2 inch thick. Bake at 400 for 15-20 minutes, or until golden brown.
3. Meanwhile in skillet cook mushrooms and onion, stirring frequently 4-5 minutes, until vegetables are golden and cooked through.
4. In small bowl, with whisk, combine broth, lemon juice and cornstarch, blending to dissolve cornstarch; stir into vegetable mixture.
5. Reduce heat to low and simmer stirring constantly for 1 minute, until slightly thickened.
6. Stir in chicken, sour cream, salt and pepper; simmer, stirring constantly, 2 minutes longer.
7. Just before serving cut shortcake into 4 pieces. Top with chicken mixture.
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