Diabetic
Recipes
Chicken
& Biscuits
Ingredients:
1/4
c. butter/margarine
4 boneless, skinless chicken breasts
1/2 c. chopped onion
1/2 t. dried thyme leaves
1/2 t. paprika
1/4 t. black pepper
1 can (14 ounces) chicken broth
1/3 c. flour
1 package (10 oz.) frozen peas and carrots
1 can (12 oz) refrigerated biscuits
Procedure:
Preheat
oven to 375. Melt butter in large skillet over medium
heat. Add chicken, onion, thyme, paprika and pepper. Cook
5 minutes until chicken is browned.
Combine 1/4 c. broth with flour, stir until smooth. Set
aside.
Add remaining chicken broth to skillet; bring to a boil.
Gradually add flour mixture, stirring constantly to prevent
lumps from forming. Simmer 5 minutes. Add peas and carrots;
continue cooking 2 minutes.
Transfer to 1 1/2 quart casserole dish; top with biscuits.
Bake 25 to 30 minutes or until biscuits are golden brown.
Serving
Information:
Serves:
Fat: g
Calories:
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