healthy chicken with biscuits
Jennifer IserlohWhen my Granny made chicken and biscuits she called it "Chicken a la King," a misnomer (Chicken a la King -- a ragout made with mushrooms, sherry and heavy cream served over puffed pastry -- was all the rage in the 1950s). In homage to my Granny's rich dish, I've created a healthier version of chicken and biscuits -- a dish with old time taste with modern nutrition. It's higher in fiber because the topping is made with whole wheat flour instead of white flour, and the dish is packed with vegetables. The substitution of skim milk for whole milk or cream cuts back on the fat content (traditional chicken and biscuits can pack up to 40 grams of fat per serving). I use low-fat cream cheese to give the dish a creamy texture without adding extra fat and calories. I also use margarine in place of butter to dial back saturated fat that can harm our hearts. Just be sure to look for "trans-fat" free margarine that doesn't contain hydrogenated oils.