Chicken and Biscuits
This recipe is a homemade version of the Cheesecake Factory's dish with the same name.
Servings: 4 people
Ingredients
- 1 chicken breast, diced
- ½ cup flour
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp garlic salt
- 3 carrots, sliced
- 2 tbsp butter
- 4 oz white mushrooms, sliced
- ½ tsp garlic salt
- ½ tsp pepper
- 1 tsp dried parsley
- 1 tsp dried chopped onion
- 1 cup frozen peas
- 2 packets chicken gravy mix
- 2 cups water
- ⅛ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp dried marjoram
- ¼ cup heavy cream (optional)
Instructions
- Spray a 3-quart skillet with non-stick spray.
- Put the flour, salt, pepper, and garlic salt into a small bowl and mix well.
- Coat the diced chicken pieces in the seasoned flour - be sure to coat evenly and shake of any excess flour.
- Add the chicken to the prepared skillet and cook over medium heat until the chicken is cooked through and golden brown on all sides (5 to 10 minutes).
- Remove the chicken from the skillet and place it on a plate. Set the plate aside for later.
- Add the carrots and butter to the skillet and cook over medium heat for about 5 minutes, or until the carrots are just starting to soften.
- Add the mushrooms, garlic salt, pepper, parsley, and dried chopped onion to the carrots.
- Cook for an additional 5 minutes, or until the mushrooms are beginning to soften.
- Add the frozen peas and cooked chicken to the vegetables.
- Sprinkle the gravy mix over the vegetables. Combine well.
- Stir in the 2 cups of water. Make sure everything is well combined and stir frequently for several minutes until the mixture begins to thicken.
- Add the remaining spices - onion powder, thyme, and marjoram - and stir well.
- Stir in the cream (optional) and add any additional salt or other spices to taste.
- Serve with mashed potatoes and biscuits.