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 nonstick 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 degrees F for 25-35 minutes or until biscuits are golden brown and stew bubbles around the edges.
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 24 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 15.8mg||5 %|
|Sodium 698.6mg||24 %|
|Potassium 406mg||11 %|
|Total Carbohydrate 40.6g||12 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 36.8g|
|Protein 14.8g||21 %|
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Calories per serving: 249
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