MEDFORD, Ore. -- NewsWatch 12's Gio Insignares is 'In the Kitchen' with Sweet Stuff's Rebecca Dicero for a look at a savory cobbler.
Saute together on medium high heat- 2 lbs. boneless chicken breasts, cut into 1" pieces, cubed or strips
1/4 cup butter or margarine
2 garlic cloves, minced
Cook until chicken is no longer opalescent and is completely white in color. Does not need to be browned at this point, just cooked all over.
Turn burner onto medium heat and add a mixture of
3 tablespoons all purpose flour,
3/4 cups chicken broth
add 3/4 cups heavy cream making sure all of these are thoroughly whisked together and no lumps are showing. Add to the chicken mixture while stirring and continue stirring until it starts to thicken. Quickly add 2 Tablespoons of Dijon mustard and salt and pepper to taste and take off of the heat. Place filling in a baking pan making sure it is even and no mounds anywhere.
Make biscuit topping...
Onion- Mustard Crust
Add all ingredients in a bowl, mix thoroughly and top chicken filling mixture in spoon fulls being careful to not cover completely, but leaving pockets for air.
1 & 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon Dijon mustard
2 teaspoons finely chopped white onion
1/4 cup melted butter or margarine
3/4 cup 2% milk or 1/2 & 1/2
Place baking pan on a cookie sheet and bake at 375 degrees for 30-45 minutes or until biscuit topping is golden brown and sauce is thickened up to a gravy consistency.