Chicken and Biscuit Recipe

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This chicken and biscuit recipe is pure comfort food.

I found this recipe in Rachel Ray's Big Orange Book, and added a homemade biscuit recipe.
Enjoy this yummy goodness.

1 T. olive oil
2 boneless, skinless chicken breast halves, diced into small cubes.
Salt & Pepper
A few sprigs of fresh thyme, leaves stripped and finely chopped.
6 to 8 button mushrooms, trimmed & thinly sliced.
1 small onion, chopped
2 cups frozen peas and carrots
4 T. butter
2 rounded T. all-purpose flour
2 cups chicken stock
2 tsp. Dijon mustard or 2 to 3 dashes hot sauce
2 store bought biscuits or use biscuit recipe below.

1. Heat olive oil in large skillet, add chicken & saute for about 3 minutes until chicken is completely cooked. Season with salt & pepper to taste.
2. Add thyme, onions & mushrooms to chicken & saute until vegetables are tender.
3. Add peas and carrots; stir for a few more minutes until peas & carrots are softened.
4. Move mixture to side and clear space for sauce. Melt butter in cleared space in skillet; whisk in flour & cook for a few minutes.
5. Stir in stock & whisk to keep lumps from forming; once combined, blend sauce in with chicken and vegetables. Simmer until thickened.
Add Dijon mustard or hot sauce.

Serve in split biscuit.

Basic Buttery Biscuits
Makes 5 or 6 biscuits

1 cup all-purpose flour
1-1/2 tsps. baking powder
1-1/2 tsps. sugar
1/4 tsp. cream of tartar
1/8 tsp. salt
1/4 cup butter
1/3 cup half and half, light cream or milk

1. Whisk together all dry ingredients (from flour to salt) in medium mixing bowl. Use pastry blender to cut in butter until mixture resembles coarse crumbs.
2. Make a well in dry ingredients & add half & half, cream or milk. Stir until just blended.
3. Turn dough onto floured surface & knead until combined and smooth. Pat dough to 1/2 inch thickness; cut dough with biscuit cutter.
4. Bake on an ungreased baking sheet for 10 to 12 minutes in a 450 degree oven.

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