Country Kitchen Chicken Shortcake

This isn't a low-fat recipe. Surprise! Anything of mine with country in the title is guarenteed to put meat on your bones.

Country Kitchen Chicken Shortcake

Country-Style Biscuits, prepared as directed
2 tablespoon unsalted butter
1 lb. Boneless skinless chicken thighs - cut into 1-inch pieces
salt & pepper
1/4 cup finely sliced ham
4 scallions: cut into 1" lengths
2 cups small broccoli florets
1 medium carrot - halved lengthwise and thinly sliced
1 tablespoon of freshly chopped thyme leaves
pinch Cayenne pepper
1/4 cup dry sherry
1 cup heavy cream

In a large skillet, melt the butter, and add chicken and season with salt and pepper. Cook on medium high heat until golden brown - about 8 minutes. Transfer to a plate. Add the ham to skillet and cook for 30 seconds. Add the scallions, carrots and broccoli, and cook over low heat for three minutes.

Return the chicken to the skillet, and add the thyme leaves, cayenne, and a pinch of salt and pepper. Cook over medium heat and stir for one minute. Add the sherry and simmer until amost evaporated - about 2 minutes. Add the cream and simmer until thickened - about 5 minutes. Check seasonings (add more salt and pepper if necessary).

Split the pre-baked biscuits, and set 2 bottoms on each plate. Spoon the chicken mixture over the biscuits. Top with the top of the biscuits and serve. Makes 4 servings.