CHICKEN AND DILL FRICASSéE WITH SOUR CREAM SHORTCAKES
Steps:
- 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 425°F. 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.
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Barbara Glover
g@yahoo.comThis recipe is not worth your time. The chicken was bland and the sauce was watery. I would not recommend this recipe to anyone.
Mursal Maqsoodi
m_maqsoodi@hotmail.comI thought this dish was just okay. The chicken was a bit tough and the sauce was too thick. I probably won't make this again.
Fida Jan
j@hotmail.comThis recipe was a disaster! The chicken was overcooked and the sauce was curdled. I will not be making this again.
Chizzy Happiness
happiness-c48@gmail.comI was a bit disappointed with this dish. The chicken was dry and the sauce was bland. I think I'll try a different recipe next time.
waqar ali s
s@hotmail.comThis was a great recipe! The chicken was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Savannah Blanc
blanc83@hotmail.co.ukI'm not a huge fan of dill, but I really enjoyed this dish. The flavors were well-balanced and the sour cream shortcakes were a nice touch.
Nina Osburn
osburn-nina94@hotmail.frI made this dish for my family and they loved it! The chicken was tender and juicy, and the sauce was flavorful and creamy. I will definitely be making this again.
Julianne Artemyeva
aj@yahoo.comI was skeptical about the sour cream shortcakes, but they were surprisingly delicious! They were light and fluffy, and they paired perfectly with the creamy fricassee.
MD kutubBD
m.k@gmail.comThis recipe is a keeper! I love the combination of chicken, dill, and sour cream. The shortcakes are a great way to soak up all the delicious sauce.
Martell Moreland
mm38@yahoo.comI've made this dish several times and it's always a crowd-pleaser. The sour cream shortcakes are a unique and delicious addition that really make the dish special.
Salifu Awudu
asalifu@hotmail.comI followed the recipe exactly and the dish turned out perfectly! The chicken was tender and juicy, and the sauce was creamy and flavorful. I served it over egg noodles and it was a hit with my family.
Melissa Zandile
melissaz60@yahoo.comThis chicken and dill fricassee was an absolute delight! The flavors of the chicken, dill, and sour cream blended perfectly, creating a creamy and flavorful dish. The sour cream shortcakes were a great addition, adding a touch of sweetness to balance