Here's what you'll need:
2 boneless skinless chicken breasts, thawed
Bisquick baking mix
1 -1 1/2 cups frozen mixed vegetables
4 tbsp flour
4 tbsp butter
2 chicken bullion cubes (low sodium preferred)
2 cups of water
1/2 tsp salt (optional)
1 tsp pepper
1 tbsp lemon pepper seasoning
Bay leaf
Directions:
Preheat oven to 350 degrees. Season chicken breasts well with salt, pepper, and lemon pepper seasoning and bake for 20 minutes, or until done. After chicken is done, be sure to keep the oven on and set it to the temperature as directed on the Bisquick box for the biscuits.
As the chicken bakes, prepare biscuits according to package instructions and make sure they are on the cookie sheet and ready to bake.
After preparing the biscuits, dissolve bullion cubes into the water to make a broth. In a deep frying pan melt butter on medium heat. Once butter is melted add the flour and mix until it forms a pasty substance called a roux. Once roux is formed add the two cups of chicken broth, the vegetables, salt, pepper, bay leaf and lemon pepper.
Stir frequently as the mixture should be thickening forming a gravy. Heat this to a low boil, and then simmer on low. Once chicken is done, shred and add to the gravy. After adding the chicken, put biscuits into bake.
Once biscuits have cooled a bit, supper's ready! Halve a biscuit and top it with the chicken gravy and dinner is served! Enjoy! This recipe makes 4-6servings.
Nutrition: ( 2 biscuits, and 1/2 cup of chicken gravy)
Calories: 497, Carbs: 48 g, Sugar: 11 g, Fiber: 2 g, Fat: 22 g, Protein: 26 g,
Note:
At the time this was made I was very limited with my spice stock so feel free to experiment. One seasoning the recipe is missing is rosemary. I highly recommend adding it if you have it!
Also, depending on the bullion you use, you may not want to add any salt at all as the bullion probably has enough. Remember you can always add salt but you can't take it out. Anyways, happy cooking!
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