I love it when I get an email in the middle of my work day saying, “Can you make this?” Stephanie occasionally will find a recipe she would like to try and knows I love a challenge. This recipe wasn’t much of a challenge, though. In fact, it ended up being a pleasantly simple recipe that only took 20 minutes to make.
I used frozen biscuits from Trader Joe’s to accompany the chicken dish; instead, of doing homemade biscuits. Note: you can find the full recipe with homemade biscuits here at Martha Stewart’s website.
Lighter Chicken and Biscuits
2 teaspoons vegetable oil, such as safflower
1/2 cup low-fat (1 percent) milk
2 tablespoons all-purpose flour
5 carrots, thinly sliced
5 celery stalks, thinly sliced
1 box (10 ounces) frozen pearl onions, thawed
1/4 teaspoon dried thyme
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Prepare frozen biscuits according to package instructions or have fresh biscuits ready.
In a 5-quart Dutch oven or large heavy pot, heat 2 teaspoons oil over medium-high. Add carrots, celery, and onions; season with salt and pepper. Cook, stirring frequently, until vegetables are tender, 7 to 10 minutes.
Sprinkle vegetables with remaining 2 tablespoons all-purpose flour; stir in remaining 3/4 cup milk, 1/2 cup water, and thyme. Simmer until liquid is thickened, stirring occasionally, 2 to 3 minutes. Add chicken; simmer until cooked through, 3 to 5 minutes. Serve chicken stew with biscuits.