1 1/2 lbs. boneless chicken
1 tbsp. cooking oil
2 cloves garlic, minced
12 oz. fresh mushrooms
1/2 c. chopped green onions
1 c. dairy sour cream
2 tbsp. flour
1 c. skim milk
1/2 c. chicken broth
2 tbsp. dry sherry
Canned biscuits

Cook chicken in hot oil for 4 to 5 minutes. Remove chicken and set aside. Mix garlic, mushroom and onion in skillet. Cook 4 to 5 minutes. In a bowl, stir together sour cream, flour and 1/2 teaspoon of salt and 1/4 teaspoon pepper. Add sour cream mixture, milk and broth to skillet. Cook and stir. Add chicken and sherry and heat thoroughly. Serve over biscuits.