Chicken Hash With Biscuits Recipe

Chicken Hash With Biscuits Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
2 tsp: Reduced-calorie margarine,
1/2 cup: Thinly sliced red bell,
1 tsp: Cornstarch,
-pepper,
1/4 cup: Low-sodium chicken broth,
2 ounce: Diced cooked chicken,
1/4 cup: Skim milk,
Freshly ground black pepper,
2 tsp: White wine Worcestershire,
-to taste,
-sauce,
1: Baked buttermilk biscuit,
1 Drop: liquid red pepper sauce,
-split, 3/4 ounce
1/2 cup: Thinly sliced mushrooms,

Directions:

Fresh parsley to garnish (Optional)

1. Melt margarine in a medium saucepan over medium-high heat. With a
small whisk, stir in cornstarch; continue stirring for 2 to 3 minutes,
until bubbly.

2. Whisk in broth, milk, Worcestershire sauce, and red pepper sauce;
cook for about 2 to 3 minutes, stirring constantly, until mixture
boils and thickens slightly.

3. Add mushrooms, bell pepper, chicken, and black pepper. Cook for 3
minutes until chicken is heated through and the vegetables are tender-
crisp. Serve over split biscuit. Garnish with parsley.

Makes one serving.

Per Serving: 270 Calories; 21 g Protein; 11 g Fat; 496 mg Sodium; 21 g
Carbohydrates; 52 mg Cholesterol

[WEIGHT WATCHERS MAGAZINE; Jan 1990]

Posted by Fred Peters.


Source from luhu.jp