“I started making this recipe when my kids were little. Now that they are teenagers I have to double it so they get enough. Feel free to switch around the herbs in the shortcake to vary the flavor if you wish.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, baking powder, baking soda, salt, pepper, thyme, parsley and sage in bowl. Add milk and oil; mix just until combined.
  2. Transfer dough to sprayed cookie sheet; pat into a 7 inch circle about 1/2 inch thick. Bake at 400 for 15-20 minutes, or until golden brown.
  3. Meanwhile in skillet cook mushrooms and onion, stirring frequently 4-5 minutes, until vegetables are golden and cooked through.
  4. In small bowl, with whisk, combine broth, lemon juice and cornstarch, blending to dissolve cornstarch; stir into vegetable mixture.
  5. Reduce heat to low and simmer stirring constantly for 1 minute, until slightly thickened.
  6. Stir in chicken, sour cream, salt and pepper; simmer, stirring constantly, 2 minutes longer.
  7. Just before serving cut shortcake into 4 pieces. Top with chicken mixture.

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