Ingredients:
2 tbsp reduced-cal stick margarine
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp pepper
1/2 cup skim milk
1 can (10 1/2 oz) low-salt chicken -broth
1 1/2 cup cubed cooked chicken breasts
1/3 cup chopped onion
1 can (8 1/2 oz)green peas,drained
1 can (8 1/4 oz)sliced carrots, -drained
1 can (4.5 oz) refrigerated -buttermilk b, iscuits
Instructions:
Preheat oven to 375F.
Melt margarine in a 9-inch cast-iron skillet over med-high heat. Stir
in flour, salt, and pepper. Gradually add milk and broth, stirring
with a whisk until blended. Cook 4 minutes or until thick and bubbly,
stirring occasionally. Add chicken, onion, peas, and carrots; cook 1
minute. Remove from heat.
Carefully split biscuits in half horizontally; place over chicken
mixture. Bake at 375F for 20 minutes or until buscuits are golden
brown.
Per serving: 251 cal, 8.4 g fat (30%), 102 g pro, 612 mg sod.
Reprinted from Cooking Light Magazine, September 1996.
Servings: 5
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
The chicken is the country's, but the city eats it. - George Herbert
Chicken Biscuit Stew Jb Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
