Prep Time: 15 minutes | Cook Time: 1 hour
- 2 lbs boneless, skinless chicken breasts
- 4 Tbsp butter
- 1 onion, chopped
- 1/4 cup flour
- 1/4 cup white wine
- 2 cups chicken broth
- 1 tsp fresh minced thyme
- 2 cups frozen peas and carrots
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1/2 cup butter, melted and cooled
- 1 Tbsp chopped parsley
Preheat your oven to 475ºF.
In a cast iron skillet over medium-high heat, add the butter and melt. Once hot add the chicken breasts and brown on both sides, about 5 minutes total. You do not have to cook the chicken all the way through, we are just adding color. Transfer the chicken to a clean plate.
Add the chopped onion to the skillet and cook until onion is soft about 4 minutes. Whisk in the flour and cook 1 minute. Whisk in the white wine and chicken stock and bring to a simmer. Add the chicken back in skillet along with the fresh thyme and frozen peas and carrots. Bring to a boil then down to a simmer and cover until chicken is cooked through, about 10 minutes.
Meanwhile whisk together the flour, baking powder, salt, baking soda in a large bowl. In a separate bowl combine the buttermilk and butter.
Add the buttermilk mixture into the flour and stir. Using a 1/4 cup measuring cup, scoop out the mixture onto a greased baking sheet. Bake until golden, about 13 minutes.
Meanwhile, once the chicken is cooked through, remove from the cooking liquid and let cool to the touch. Shred the chicken and add it back into the sauce and season with salt and pepper. Top with the biscuits and serve.
You can always bake your biscuits ahead of time as well.
This dish makes fantastic leftovers.