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Quick Chicken Stew

chicken - breast, stews

1 lb boneless skinless chicken breast
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 tablespoon oil
4 cups frozen mixed chopped vegetables
1 can (14 oz) evaporated skim milk
1 tablespoon cornstarch
1-1/2 tablespoons Dijon mustard
1 package (10 oz) buttermilk biscuit dough

Cut chicken into ½-inch cubes; sprinkle with salt, thyme and pepper. In saucepan, heat oil over medium-high heat; brown chicken, in batches if necessary. Reduce heat to medium. Add vegetables; cook, stirring often, for 10 minutes or until liquid is evaporated. Whisk together evaporated milk, cornstarch and mustard; pour into pan and bring to boil over medium-high heat, stirring. Reduce heat to medium; cook, stirring often, for about 10 minutes or until sauce is thickened and chicken is no longer pink inside. Meanwhile, bake biscuits according to package directions. Cut in half crosswise; place two bottom halves on each plate. Spoon stew over biscuits; top with remaining halves. Total fat: 28 g.

Contributor: Canadian Living Magazine (November, 1996)

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