WKYT - Chef Walter - Recipes

Creamed Chicken with Cornmeal Biscuits Tuesday, February 1, 2011


1 lb boneless, skinless chicken breasts, cooked and cubed
1 TBSP cooking oil (or a light spray with cooking spray_
2 TBSP all purpose flour
½ tsp salt
½ tsp ground black pepper
2 cups milk
3 cups biscuit/baking mix
3/4 cup cornmeal
1/2 cup cheddar cheese, shredded
4 1/2 tsp sugar
1 cup low fat milk


Toss the chicken with the flour, salt and pepper. In a large oven-proof skillet, heat the oil and add the chicken mixture. Stir to allow the flour to start to brown. Stir in milk and stir constantly until the mixture boils and is thick. In a large bowl, combine the biscuit mix, cornmeal, cheese and sugar; stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to ½ inch thickness; cut with a floured 2-1/2-in. biscuit cutter. Arrange over meat mixture. Bake at 400° for 15-18 minutes or until golden brown. Let stand for 10 minutes before serving.


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