Chicken and Biscuit

Ingredients:
1 tablespoon evoo
1 boneless skinless chicken breast half diced into small bites
Salt and pepper
A few sprigs of fresh thyme, leaves stripped and finely chopped.
3 to 4 button mushrooms, trimmed and thinly sliced
1/2 small onion, chopped
1 cup frozen peas and carrots
2 tablespoons butter
1 rounded tablespoon all-purpose flour
1 cup chicken stock
1 teaspoon of dijon mustard or 1or 2 dashes of hot sauce(optional)
1 store bought biscuit warmed and split

Directions:
*Heat the evoo in a medium skillet over medium-high heat.
*Add the chicken
*Season with salt and pepper and saute until lightly browned on each side, about 3 minutes.
*Add the thyme, mushrooms, and onions to the chicken and cook until veggies are tender, 5 minutes more. *Add the peas and caroots to the pan, stir, and scoot the mixture to the sides of the pan.
*Add the butter to the space you've cleared and when it melts, whisk in the flour and cook, stirring, for 1 minute.
*Whisk in the stock and mix the sauce with chicken and vegatables.
*Simmer everything togther for a couple of minutes to thicken.
*Stir in the Dijon or hot sauce, if using, then transfer to a shallow bowl and top with the warm biscuit, or split the biscuit and ladle the chicken mixture on top.

Serves: 1

Source: Racheal Ray


Submitted by: Meghan Perry