ingredients

  • For the Stew:
  • 1 cup julienned carrots
  • 1 cup thinly sliced onion
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil or canola oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon all-purpose flour
  • 1/4 cup water
  • 3 tablespoons white wine or chicken broth
  • 1 cup (8 ounces) fat-free plain yogurt
  • 1 cup fresh or frounceen peas
  • 1/4 teaspoon each curry powder, salt, pepper, ground cumin and ginger
  • For the Biscuits:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 1/2 teaspoons cold butter or stick margarine
  • 1/2 cup fat-free plain yogurt
  • 1 1/2 teaspoons dried parsley flakes

directions

In a large nonstick skillet, sauté the carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine the flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1 1/2-quart baking dish coated with nonstick cooking spray; keep warm.

For biscuits, combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture. Bake, uncovered, at 350 degrees F for 25 to 35 minutes or until biscuits are golden brown and stew bubbles around the edges.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6644

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