Smothered Buttermilk Chicken with Peas over Biscuits-PVVVSC
2 to 3 lbs boneless skinless chicken breasts, cut into 3/4-inch pieces
6 medium carrots, sliced
2/3 cup chopped onion
1 cup water
3 tbsp light margarine or butter, melted
1/2 tsp Morton Lite Salt
1/2 teaspoon pepper
1 bay leaf
1 (1.2-oz.) pkg. roasted chicken gravy mix
1 tsp low-sodium chicken bouillon
2/3 cup 1% buttermilk
2 tbsp all-purpose flour
1 cup frozen sweet peas, thawed, drained
6 (1 oz) reduced-fat refrigerated buttermilk biscuits (6 oz total), prepared
Preparation:
In 4 to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well.
Cover; cook on low setting for 6 to 8 hours.
About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf. In measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until peas are cooked.
Serve chicken mixture over split biscuits.
Makes: 6 servings
Serving size: 1/6 recipe
LA Exchange: 1 Protein, 3 Vegetables, 1 Starch, 1 Condiment
DH is anti-diet food, if he tells me it's a keeper, then it's a keeper. He had 2 helpings of this. YUM!!