Best Comfort food challenge Chicken and Biscuits

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories and can be made from scraps.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and suitable for lactose intolerance.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Open the vacuum seal bag and remove the chicken breasts.

Trim off any fat or gristle from the chicken using a knife.

Cube the chicken into 1-inch pieces.

Heat 2 tablespoons of butter and 2 tablespoons of avocado oil in a pot over medium-low heat.

Add the cubed chicken to the pot and cook until browned.

Season the chicken with 1 teaspoon of basil, 1 teaspoon of rosemary, 0.5 teaspoon of oregano, minced garlic, salt, and pepper to taste.

Remove the chicken from the pot and set aside.

In the same pot, add another 2 tablespoons of butter and 1 tablespoon of oil.

Add 1/3 cup of all-purpose flour to the pot and cook to eliminate the starchy taste.

Add the reserved chicken juices, 2 cups of chicken broth, and 2 cups of water to the pot.

Whisk the mixture to break up any clumps of flour and bring it to a simmer until thickened.

Add broccoli to the pot and mix it with the gravy.

Pour the gravy mixture into a baking dish and lay out the Pillsbury GRS Buttermilk Biscuits on top.

Preheat the oven to 375°F (190°C) and bake until the biscuits are cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens