Cheesy Chicken Shortcake Recipes

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CHICKEN SHORTCAKE



Chicken Shortcake image

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.

Provided by utahmomtotwo

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

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

Steps:

  • Combine flour, baking powder, baking soda, salt, pepper, thyme, parsley and sage in bowl. Add milk and oil; mix just until combined.
  • 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.
  • Meanwhile in skillet cook mushrooms and onion, stirring frequently 4-5 minutes, until vegetables are golden and cooked through.
  • In small bowl, with whisk, combine broth, lemon juice and cornstarch, blending to dissolve cornstarch; stir into vegetable mixture.
  • Reduce heat to low and simmer stirring constantly for 1 minute, until slightly thickened.
  • Stir in chicken, sour cream, salt and pepper; simmer, stirring constantly, 2 minutes longer.
  • Just before serving cut shortcake into 4 pieces. Top with chicken mixture.

Nutrition Facts : Calories 324.6, Fat 9.9, SaturatedFat 2.8, Cholesterol 54.8, Sodium 669.5, Carbohydrate 33.8, Fiber 1.4, Sugar 3.7, Protein 24

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