In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes.
Combine the flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1-1/2-qt. baking dish coated with cooking spray; keep warm.
For biscuits, combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop
eight mounds over warm chicken mixture.
Bake, uncovered, at 350? for 25-35 minutes or until biscuits are golden brown and stew bubbles around the edges.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 58 (22%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 24.5mg||8 %|
|Sodium 267.6mg||9 %|
|Potassium 369mg||10 %|
|Total Carbohydrate 39g||11 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 34.6g|
|Protein 12.7g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 264
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