Chicken Madeira on Herbed Biscuits

1 1/2 lbs Boneless skinless chicken breasts
1 tbs Cooking oil
3 Cloves garlic, minced
8 oz Fresh mushrooms, quartered
1/2 cup Green onions, chopped
1 cup Lowfat Sour cream
1 tbs Flour
1 cup Skim milk
1/2 cup Chicken broth
2 tbs White Wine (or Madeira)

Herbed Biscuits:
3 1/2 cups Biscuick
4 tbs Green onions, sliced thin
1 tsp Dried Oregano
1 cup Skim milk

1 Cut chicken into 1-inch cubes. Season chicken with salt and pepper or #1 seasoning. In a skillet cook chicken in hot oil over medium-high heat for 4 to 5 minutes or till no longer pink. Remove chicken; set aside. Add garlic, mushrooms and onion to skillet. Cook, uncovered for 4 to 5 minutes or till liquid evaporates.

2 In a bowl stir together sour cream, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add sour cream mixture, milk and broth to skillet. Cook and stir until bubbly. Cook 1 minute more. Add chicken and wine; heat through. Serve over Herbed Biscuits.

1 Mix together dry ingredients. Add milk, stir till it just clings together. Knead about a minute on a floured surface. Roll to 1/2 inch thickness. Use 2-inch biscuit cutter to cut them out. Bake on ungreased baking sheet at 425° for about 12 minutes.

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