1 1/2 lbs. skinless, boneless chicken
1 tbsp. oil
2 cloves garlic
4 1/2 c. fresh mushrooms
1/2 c. onion
1 c. sour cream
2 tbsp. flour
1 c. skim milk
1/2 c. chicken broth
2 tbsp. Madeira or dry sherry
Biscuits

Dice chicken into bite-sizes. Heat oil and cook chicken until no longer pink. Set aside chicken. Add garlic, mushrooms and onion to skillet. Cook uncovered, for 4 to 5 minutes until it evaporates.

In a bowl stir together sour cream, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to skillet. Add milk and broth. Cook and stir until bubbly. Add chicken and sherry. Cook 1 minute more. Serve over hot biscuits. 6 servings.