Chicken and Biscuits, for my Grandson


Chicken and Biscuits, for my Grandson



Simple, down-home favorites, like chicken and biscuits, often to go over well with kids -- like my grand kids. The trick is to make the dish simple enough so they don’t get turned off (no unusual seasonings, no green bits in there), yet interesting enough to satisfy the adults eating with them.


Here’s my try at a simple-to-make “Chicken and Biscuits” for a recent dinner for a chicken-loving grandson, Roscoe, and his family. For convenience I used boneless, skinless chicken breast, commercially available buttermilk biscuits, and fresh broccoli (which my grandson likes) as our side vegetable and some color on the plate.


Suddenly, this is Roscoe’s third favorite meal that I cook, after Indian Butter Chicken with naan and Chinese stir-fried chicken with vegetable and rice.


The recipe serves six


2 medium-large boneless, skinless chicken breast halves (about 1-1/2 pounds)

1/2 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon ground black pepper

2 tablespoons olive oil

2 tablespoons butter

1 small clove garlic, put through a press or finely minced

6 tablespoons sour cream


6 large homemade biscuits, or 1 tube package of 10-12 refrigerated commercial biscuits, baked following directions, and served warm when the chicken is done.


Trim off any tough parts or excess fat from the chicken breasts. Sprinkle them on both sides with a mixture of the salt, paprika and black pepper. Let sit at least 10 minutes.


Heat a heavy frying pan to medium hot. Add olive oil and butter. As soon as they are hot, place the chicken breasts in the pan and cover it. After one minute, turn the chicken breasts with a metal spatula. Cover pan and cook another minute on the second side. Then, on medium low heat, continue to fry the chicken, with the cover on the pan, turning the chicken pieces every 2 minutes, until it they are dark golden and feel somewhat firm. Turn off heat and keep the pan covered another 20 minutes.


Remove the chicken pieces to a cutting board, keeping the pan juices. With sharp knife, slice the chicken across into 1/4-inch slices. Hold this chicken until ready to finish the dish.


Bake the biscuits just before starting to finish the chicken dish.


Reheat the pan used to fry the chicken, still containing the juices from the frying. Add the pressed or minced garlic and stir for 10 seconds. Add the sour cream, and stir until it comes to a bubble. Add the sliced, precooked chicken and heat quickly over high heat, stirring and turning the chicken pieces. If the sauce is dry, add a little water to make it soupier. Taste the sauce and add a little salt if needed.


Serve chicken and sauce on a plate near one large or 1-2 smaller biscuits. Accompany with a colorful vegetable, such as broccoli. 

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