Spicy Chicken on Cheesy Shortcakes

  • Yield servings


2 teaspoons baking powder
1 1/3 cups plus 2 tablespoons flour, divided
3 tablespoons unsalted butter
1 cup cold milk, divided
1/2 cup grated pepper Jack cheese
4 -- skinless, boneless chicken breast halves
1 tablespoon olive oil
1/4 cup chopped onion
3 medium carrots, cut into 1/4 inch slices
2 stalks celery, cut into 1/4 inch slices
2 tablespoons fresh lime juice
1 cup reduced sodium chicken broth
1/2 cup Bloody Mary mix
1/4 cup chopped fresh cilantro
-- Garnish: Cilantro sprigs, if desired


Preheat oven to 425 degrees. In a large bowl, combine baking powder, and 1 1/3 cups flour. Using a pastry blender (or two knives in a criss-cross manner) cut butter into mixture until mixture is crumbly. Stir in 1/2 cup milk and cheese. Knead mixture until dough holds together. On an ungreased cookie sheet, shape dough into a 6-inch circle. Using a sharp knife, cut dough into fourths. Arrange 2-inches apart on cookie sheet. Bake 13-15 minutes.

Meanwhile, cut breast halves into 1-inch pieces. Heat olive oil in a 3 quart-sauce pan. Add chicken and onions. Cook, stirring frequently, until chicken is cooked through, about 8-9 minutes. Add carrots, celery, lime juice, chicken broth, and Bloody Mary mix. Bring to boil over high heat; reduce heat to low and simmer 10-12 minutes, until vegetables are tender. In a small bowl, whisk remaining 2 tablespoons flour into remaining 1/2 cup milk. Slowly pour milk mixture into chicken mixture. Heat to boil; boil 1 minute. Remove from heat and stir in cilantro. Ladle into 4 shallow soup bowls and top with biscuits. Garnish each serving with a sprig of cilantro, if desired.

Yield: 4 servings



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