Creamy Chicken with Biscuits

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• Creamy Chicken with Biscuits

• 8-12 buttermilk biscuits
• Prepare biscuits according to recipe.
• 1 leek
• ½ pound carrots
• Chop leeks and carrots and set aside.
• ¼ cup all-purpose flour
• 1 teaspoon Old Bay seasoning
• 1 teaspoon sea salt, or to taste
• ½ teaspoon pepper, or to taste
• Combine in medium bowl and set aside.
• 4 boneless chicken breasts (1 ½ pounds)
• Rinse the chicken breasts and pat dry. Cut into ¾ inch pieces. Toss chicken strips in flour-mixture so that all pieces are well coated.
• 1 tablespoon butter
• 1 tablespoon oil olive
• Melt butter and heat olive oil in a large skillet or Dutch oven over medium heat until butter has melted and sizzles when you add a drop of flour. Add the chicken strips and sauté until they're golden brown and slightly crisp, about 3 minutes per side. Transfer to plate and set aside.
• 1 tablespoon olive oil
• reserved vegetables
• Add oil to now empty skillet and reduce heat to medium low. Add reserved vegetable and cook, stirring frequently, until the leeks are soft, about 3 to 5 minutes.
• 1 cup heavy cream or milk
• ½ cup chicken broth
• Add cream and chicken broth to skillet and bring to a low boil over medium-high heat. Simmer, stirring occasionally, for 5 to 10 minutes, until the liquid has reduced by about half.
• 1 cup frozen green peas
• 2 tablespoons parsley, chopped
• Return chicken to skillet and add peas and parsley and simmer until peas are tender, about 5 min.
• Remove from heat. Slice biscuits in half and place halves open side up on a plate. Spoon chicken pieces and vegetable mixture over top. Serve immediately with a second biscuit on the side.

• 8-12 buttermilk biscuits
• 1 leek
• ½ pound carrots
• ¼ cup all-purpose flour
• 1 teaspoon Old Bay seasoning
• 1 teaspoon sea salt, or to taste
• ½ teaspoon pepper, or to taste
• 4 boneless chicken breasts (1 ½ pounds)
• 1 tablespoon butter
• 1 tablespoon oil olive
• 1 tablespoon olive oil
• reserved vegetables
• 1 cup heavy cream or milk
• ½ cup chicken broth
• 1 cup frozen green peas
• 2 tablespoons parsley, chopped

1. Prepare biscuits according to recipe.
2. Chop leeks and carrots and set aside.
3. Combine in medium bowl and set aside.
4. Rinse the chicken breasts and pat dry. Cut into ¾ inch pieces. Toss chicken strips in flour-mixture so that all pieces are well coated.
5. Melt butter and heat olive oil in a large skillet or Dutch oven over medium heat until butter has melted and sizzles when you add a drop of flour. Add the chicken strips and sauté until they're golden brown and slightly crisp, about 3 minutes per side. Transfer to plate and set aside.
6. Add oil to now empty skillet and reduce heat to medium low. Add reserved vegetable and cook, stirring frequently, until the leeks are soft, about 3 to 5 minutes.
7. Add cream and chicken broth to skillet and bring to a low boil over medium-high heat. Simmer, stirring occasionally, for 5 to 10 minutes, until the liquid has reduced by about half.
8. Return chicken to skillet and add peas and parsley and simmer until peas are tender, about 5 min.
9. Remove from heat. Slice biscuits in half and place halves open side up on a plate. Spoon chicken pieces and vegetable mixture over top. Serve immediately with a second biscuit on the side.