Chicken And Dill Fricassee With Sour Cream Shortca

[JJ Judkins]

* Exported from MasterCook *

Chicken And Dill Fricassee With Sour Cream Shortcakes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ -----------------------------------
for the shortcake biscuits
1 3/4 cups all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons finely chopped dill
4 tablespoons cold vegetable shortening
2/3 cup sour cream
1/4 cup milk
for the fricassee
1/4 pound mushrooms -- sliced
1/2 stick unsalted butter -- (1/4 cup)
3 tablespoons minced shallot
1/4 cup all-purpose flour
3 cups chicken broth
3/4 cup heavy cream
1 package frozen peas -- (10 ounce) thawed
1 tablespoon fresh lemon juice
1 teaspoon salt
2 1/2 tablespoons finely chopped fresh dill
4 cups bite-size pieces cooked chicken
1/4 pound cooked ham -- cut into cubes
-- (about 3/4 cup)

Make the shortcake biscuits Into a bowl sift together the flour, the baking powder, the

baking soda, the salt, and the sugar. add the dill and the shortening, and blend the

mixture until it resembles meal. Stir in the sour cream and the milk and stir the mixture

until it just forms a soft but sticky dough. On a floured surface roll or pat out the dough

1/2 inch thick and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an

ungreased baking sheet in the middle of a preheated 425F. oven for 15 to 17 minutes, or

until they are golden.

Make the fricassee In a skillet cook the mushrooms in 1 tablespoon of the butter over

moderate heat, stirring occasionally, until they give off their liquid and reserve the

mixture. In a large saucepan melt the remaining 3 tablespoons butter over moderate heat and

in it cook the shallot until it is softened. Add the flour and cook the roux, stirring, for

5 minutes. Add the broth in a stream, stirring, and cook the mixture, stirring, for 5

minutes. Add the cream and boil the mixture, stirring occasionally, for 10 minutes. Add the

peas, the lemon juice, the salt, the dill, the chicken, the ham, the reserved mushroom

mixture, and pepper to taste and simmer the mixture for 10 minutes, or until the chicken is

heated through.

Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon some of the

fricassee over the bottom half, and cover it with the top half of the biscuit.

Gourmet February 1990 Gastronomie sans Argent: Potpies and Savory Shortcakes

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Per Serving (excluding unknown items): 457 Calories; 28g Fat (54.1% calories from fat); 13g

Protein; 40g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 1478mg Sodium. Exchanges: 2

Grain(Starch)-; 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 0 Other

Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0