Chicken Madeira on Herbed Biscuits

Cut the chicken breasts into bite-sized pieces, approximately 1 to 1.5 inches. Pat dry with paper towels to remove excess moisture, which helps them brown properly.

Heat cooking oil in a large skillet over medium-high heat. Once hot, add chicken pieces in a single layer and cook for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.

In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add chopped onion and cook for 2-3 minutes until softened, stirring occasionally.

Add quartered mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown.

Sprinkle all-purpose flour over the mushroom mixture and stir constantly for 1 minute to coat everything and cook off the raw flour taste.

Pour in chicken broth and Madeira or dry sherry, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Stir well to combine.

In a small bowl, whisk together sour cream and skim milk until smooth, then slowly add this mixture to the skillet while stirring constantly to prevent lumps.

Return the cooked chicken to the skillet and stir to combine with the sauce. Reduce heat to medium-low and simmer for 3-4 minutes until the sauce thickens slightly and flavors meld together.

Prepare herbed biscuits according to package directions or recipe instructions while the chicken finishes cooking.

Divide warm herbed biscuits among four serving plates. Spoon the chicken and mushroom Madeira sauce over each biscuit and serve immediately.