Chicken and Dill Fricassee with Sour Cream Shortcakes
| Yield: | 1 Servings |
| Categories: | Ham, Chicken |
| For the shortcake biscuits | ||
| 1 3/4 | c | All-purpose flour |
| 2 | ts | Double-acting baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 2 | tb | Finely chopped dill |
| 4 | tb | Cold vegetable shortening |
| 2/3 | c | Sour cream |
| 1/4 | c | Milk |
| For the fricassee | ||
| 1/4 | lb | Mushrooms; sliced |
| 1/2 | Stick unsalted butter; (1/4 cup) | |
| 3 | tb | Minced shallot |
| 1/4 | c | All-purpose flour |
| 3 | c | Chicken broth |
| 3/4 | c | Heavy cream |
| 1 | pk | Frozen peas; (10 ounce) thawed |
| 1 | tb | Fresh lemon juice |
| 1 | ts | Salt |
| 2 1/2 | tb | Finely chopped fresh dill |
| 4 | c | Bite-size pieces cooked chicken |
| 1/4 | lb | Cooked ham; cut into cubes |
| (about 3/4 cup) |
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