SAN DIEGO — As a Ski Bum living in Park City, Utah, chasing the dream of a Professional Freestyler, three guys living in a one-bedroom apartment. You did whatever it took to make sure we all had enough to eat, so the ingredients weren't always the same, but our bellies were full at the end of the night, giving us the energy to ski the next day.
Pan Chicken and Biscuits
2 Boneless Chicken Breast, cubed
1 cup Onions, coarse chop
1 cup Carrots, sliced
1 cup Brussel Sprout, slice in half
1 cup Baby Potatoes, sliced in half or Russets cubed
1 cup Cremini Mushrooms, sliced
1 32 oz. Chicken Broth
1 tbsp Dijon Mustard
2 dashes of Worcestershire
1 tsp Kosher salt
½ tsp Black pepper
3 cloves Garlic, coarse chop
½ cup flour, plus for thickening
½ cup light Olive oil or Canola oil
3 sprigs fresh Thyme
3 sprigs fresh Sage
1 large can of Biscuits
¼ cup Canola oil, halved
Preheat the oven to 350°. Season the cubed chicken breast with salt and pepper and toss with flour. What doesn't stick, save for thickening. In the largest skillet, heat to medium-high heat and add oil. Wait a minute or two and then throw in all the veggies and sauté for 3 - 4 minutes.
If the pan is large enough move veggies to the side, if not take them out. On the same heat, add the rest of the oil and fry chicken for approximately 3 to 4 minutes and then turn for a couple of more minutes.
Now, combine all the ingredients and bring to a slow boil for 10 to 12 minutes. If the gravy is not thick enough to your liking, take 2 or 3 tablespoons of flour and mix with enough water to make a creamy paste, add to the gravy whisking while you add the mixture so as to avoid making lumps.
Remember that the gravy will continue to thicken. So, it's a judgment call. Now we're almost done, pop the biscuit can and lay on top of the Chicken and Veggies, place in the oven, and bake following directions. Serve family-style out of the frying pan.