Chicken & Biscuits - WSFA.com Montgomery Alabama news.

April 30, 2001

Chicken & Biscuits

4 to 6 servings

  • 1 can (14 1/2 ounces) ready-to-use chicken broth
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 packages (10.8 ounces each) refrigerated biscuits (5 biscuits each)
  • 1/2 teaspoon paprika
  • 1/2 cup chopped fresh parsley
  1. In a large skillet, combine the broth, butter, and pepper. Add the chicken chunks and cook over medium-high heat for 5 minutes, or until bubbly. Place the biscuits evenly over the top.
  2. Reduce the heat to low, cover, and cook for 10 minutes. Sprinkle with the paprika and simmer, uncovered, for 10 to 12 minutes, or until the broth is slightly thickened. Sprinkle with the parsley and serve.
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