Chicken with Spring Vegetables & Parmesan Biscuits

  • Yield: servings

Ingredients

Filling
3cups cooked chicken, diced (about 1-1/2 pounds boneless, skinless chicken breasts)
6ounces sugar snap peas, trimmed (about 2 cups)
4ounces asparagus, trimmed and cut into 1-inch pieces (about 1-1/4 cups)
6ounces baby carrots (about 1-1/4 cups)
4-- scallions, chopped
3tablespoons butter
4tablespoons flour
2-1/2cup no-salt chicken broth
1teaspoon rosemary, chopped
1/8teaspoon salt
1/8teaspoon freshly groud pepper
Biscuits
5tablespoons butter, cut into pieces
1-3/4-- flour
1teaspoon rosemary, chopped
1tablespoon baking powder
1teaspoon salt
1/2cup milk
1/4cup Parmesan cheese, finely grated
2tablespoons Parmesan cheese , for sprinkling

Instructions

Preheat oven to 450 degrees F.

To make filling:

Put the chicken into 8-inch square baking dish.  Steam peas and asparagus together until al dente, about 2 minutes.  Steam carrots for 3 minutes.  Add peas, asparagus, carrots and scallions to baking dish, mix with chicken.

In medium saucepan over medium heat, melt butter.  Whisk in flour until smooth.  Reduce heat to low, gradually whisk in chicken broth.  Stir in rosemary and bring sauce to simmer, stirring constantly.  Add salt and pepper and let cook for 1 minute.  Pour sauce over chicken and vegetables.  Set aside while making biscuits.

To make the biscuits:

Butter bottom and sides of 8-inch square baking dish.

In large mixing bowl, whisk together flour, baking powder, salt, cheese and rosemary.  Use your fingers to rub butter into flour, working quickly, until butter pieces are roughly the size of peas.  Stir in milk quickly, until dough forms.  Add up to 2 tablespoons of additional milk if dough seems dry.

Turn dough onto lightly floured surface and knead until smooth.  Pat dough into 1/2-inch thickness.  Cut dough into 9 squares (3 rows of 3).  Arrange biscuits in buttered pan and sprinkle with 2 tablespoons cheese.

Bake dish of filling and dish of biscuits for 12 minutes, until the biscuits are puffed and just beginning to brown.  Use spatula to transfer biscuits to other dish atop filling.  Bake for additional 5 minutes, until biscuits are nicely browned.

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