Chicken With Spring Vegetables And Parmesan Biscuits

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3 cups cooked chicken, diced (1-1/2 lbs. of boneless skinless chicken breasts)
• 6 ounces sugar snap peas, trimmed, about 2 cups
• 1/4 lb asparagus, trimmed and cut into 1-inch pieces, about 1-1/4 cups
• 6 ounces baby carrots, about 1-1/4 cups
• 8 ounces button mushrooms (whole)
• 4 scallions, chopped
• 3 tablespoons butter
• 1/4 cup flour
• 1 1/2 cups low sodium chicken broth (organic)
• 1 teaspoon rosemary, chopped
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/4 cup butter, plus
• 1 tablespoon butter, cut into pieces
• 1 3/4 cups flour
• 1 teaspoon rosemary, chopped
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/4 cup parmesan cheese, finely grated
• 2 tablespoons parmesan cheese, for sprinkling

Recipe

• 1 preheat oven to 450°f.
• 2 make filling:.
• 3 put the chicken into an 8 inch square baking dish.
• 4 steam peas and asparagus together until al dente, about 2 minutes.
• 5 steam carrots for 3 minutes.
• 6 add peas, asparagus, carrots and scallions to baking dish, mix with chicken.
• 7 in medium saucepan over medium heat, melt butter.
• 8 whisk in flour until smooth.
• 9 reduce heat to low, gradually whisk in chicken broth.
• 10 stir in rosemary and bring sauce to simmer stirring constantly.
• 11 add salt and pepper and let cook for 1 minute.
• 12 pour sauce over chicken and vegetables.
• 13 set aside while making biscuits.
• 14 make biscuits:.
• 15 butter bottom and sides of 8-inch square baking dish.
• 16 in large mixing bowl, whisk together flour, baking powder, salt, cheese and rosemary.
• 17 use your fingers to rub butter into flour, working quickly, until butter pieces are roughly the size of peas.
• 18 stir in milk quickly, until dough forms.
• 19 add up to 2 tbs. of additional milk if dough seems dry.
• 20 turn dough onto lightly floured surface and knead until smooth.
• 21 pat dough into 1/2 inch thickness.
• 22 cut dough into 9 squares (3 rows of 3).
• 23 arrange biscuits in buttered pan and sprinkle with 2 tbs. cheese.
• 24 bake dish of filling and dish of biscuits for 12 minutes, until the biscuits are puffed and just beginning to brown.
• 25 use spatula to transfer biscuits to other dish atop filling.
• 26 bake for additional 5 minutes, until biscuits are nicely browned.
• 27 the recommended wines are: sauvignon blanc, zinfandel, or zinfandel.