The weather has turned decidedly cool and rainy this week, which got me hungry for some good, old-fashioned comfort food. So I whipped up a yummy Shepherd’s pie (with meat this time) and this Chicken and Biscuits recipe. It was quick, easy, and pleased the hubby. It looks like a lot of items, but I usually have most of this stuff in the house so its just using up odds and ends.
Items

  • 8 (or more) store-bought frozen biscuits
  • 3 whole chicken breast tenderloins
  • 1/4 cup + 2 Tbsp flour
  • salt, pepper, and paprika
  • 1 1/2 + 1 Tbsp butter and 1 1/2 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 1 large stalk celery, finely chopped
  • 2 cups chicken stock
  • 1/2 tsp chopped fresh thyme
  • 1/2 tsp chopped fresh rosemary
  • 1 cup frozen peas
  • 1/2 cup heavy cream or half and half
  • 1/4 cup chopped fresh parsley
  • juice of 1/2 lemon

Method

  1. Pre-heat the oven and cook the biscuits according to the directions. When done, turn off the oven, let cool, and put back in the oven to keep warm. Everything else can be done while the biscuits cook.
  2. Season the chicken breasts in salt and pepper, and then dust in flour mixed with a little paprika, being sure to press it firmly into the flesh and under the tenderloins.
  3. Melt the 1 1/2 Tbsp butter and olive oil over medium-high heat. The goal here is to keep the pan as hot as possible without burning the butter (the olive oil raises the smoke point of the resulting fat mixture) — this will give the chicken a nice crispy outside without taking so long to cook that it will be dry and tough. Place the breasts tenderloin side down in the pan and cook for four minutes.
  4. Turn the breasts over and cook on the other side for another 4-6 minutes depending on the thickness of the meat. You’ll know its done when milky juices start coming out of the top, or the internal temperature is about 155F. It will “coast” the rest of the way, and is going to heat a bit more in the sauce, so no need to get too excited about totally cooking the meat.  I’m shy about undercooked meat, so my tendency is to overcook chicken.  Resist that temptation.
  5. Take the breasts out of the pan and put them on a plate to cool. When cool, chop into bite-size chunks.
  6. Keeping the pan on the heat (and the yummy fond in the pan) turn the heat down to medium-low, let cool for a minute or two, and add the remaining pat of butter.
  7. Add the onion, carrot, and celery with a little salt, and sweat over low heat until the veggies are almost tender, stirring occasionally, about 5 minutes.
  8. Add the broth and the herbs, turn the heat up to a boil, and then turn down to simmer another five minutes. I add a little more paprika here as I like the flavor.
  9. Add the peas, cream, and chicken chunks, and let everything warm up together.   Keep the heat under control, as we don’t want to boil the dish at this point, or the cream will curdle and the chicken will get tough.
  10. Finish with the lemon juice and parsley. Check seasoning and add some freshly ground black pepper.
  11. Serve alongside or over the biscuits.

Serves 4. Doubles easily.