Printer-friendly versionWhat You Need:
- 4 T margarine or butter
- 1 T canola oil
- 1 lg. onion, chopped
- 3 lb chicken breasts, boneless and skinless
- 2 C chicken broth
- 2 stalks celery, chopped
- 2 lg. carrots, peeled and chopped
- 1 T parsley, minced
- 1 tsp. pepper
- 1 tsp. salt
- 1/2 tsp. allspice
- 1 C dry white wine
- 1 can of refrigerator biscuits
- 1/2 C heavy cream
- 2 T flour
How to Make It:
- Place the margarine in a large skillet over medium heat.
- Heat the margarine until it is completely melted.
- Then add the oil.
- Put the onion into the skillet and cook about 2 minutes or until just tender.
- Add the chicken and cook 2 minutes per side or until lightly browned.
- Place the chicken and onions into the crock pot.
- Add the chicken broth.
- Add the celery, carrots, parsley, pepper, salt, allspice and wine.
- Cover and cook 2 1/2 hours on high.
- Remove the chicken from the crock pot and set aside.
- Place the heavy cream and flour in a mixing bowl.
- Mix together until the flour has completely dissolved.
- Add the mixture to the crock pot.
- Cut each biscuit into quarters.
- Drop the biscuit quarters into the crock pot and be sure it is still on the high temperature.
- Cover and cook 30 minutes or until firm.
- Return the chicken to the crock pot and allow to cook on high 10 minutes.
Tip: Homemade biscuits are just as good in this recipe. The wine is optional but it does add to the taste of the meal.