Chicken & Biscuits

I think I'm more excited than ever to share this recipe with you guys. I'm so proud of it and it's definitely one of my favorite recipes I've developed. It's ridiculously comforting and delicious. I hope you will give it a try and I hope you will love it as much as I do - I know I will be making this for years and years to come! 

Ingredients:

3 Large Boneless Skinless Chicken Breast, rinsed and trimmed of excess fat

2 Cups Chicken Broth

1 1/2 Cups Half & Half

2 Tablespoons Butter

1 Tablespoon Olive Oil

1 Teaspoon Seasoned Salt (such as Lawry's)

1 Teaspoon Garlic Powder

1/2 Teaspoon Salt

1/2 Teaspoon Black Pepper

1 Teaspoon Dried or Fresh Parsley

Biscuits:

2 Cups All-Purpose Flour

4 Teaspoons Baking Powder

1/2 Teaspoon Salt

3/4 Cup Shortening (you can use butter in place of this if you prefer)

1 Egg

2/3 Cup Milk

Directions:

Start by making your biscuit dough and setting it aside. In a large bowl add your flour, baking powder and salt; mix well. Cut in your shortening until the mixture resembles coarse crumbs. In a small bowl whisk your egg with your milk, then pour it into your flour mixture and stir the mixture until it all comes together. Set the dough aside and lightly cover with a paper towel. 

In a large oven safe skillet, melt 1 tablespoon of your butter along with the olive oil. Place your chicken in the pan and season with the seasoned salt, garlic powder, salt & pepper (make sure you evenly season both sides, so save half of the seasoning for when you flip the chicken for the first time). Cook the chicken for about 6 minutes per side, or until the juices in the middle run clear. Remove your chicken to a plate or cutting board and shred it into medium size shreds, you don't want it shredded to the point where it's stringy, you want nice bites of chicken. 

Once you've done that, set it aside and melt your remaining 1 tablespoon of butter in your skillet and add your chicken broth and half & half and stir around to help pick up all of the cooked on bits from the chicken. Add your chicken back into the pan and season with a little more salt & pepper (you can take a spoon and check for seasonings as you go). Bring the mixture to a slight boil and then keep dropping 1/4 cup of the biscuit dough evenly over the liquid until you have used up all of the dough.

 Place the entire pan into a pre-heated 375 degree oven for about 15 minutes, or until the biscuits just start to barely turn brown around the edges. You can stick a knife or fork into one of the biscuits and pull to the side to make sure it is cooked through. Sprinkle with parsley and serve!