Chicken Shortcake

• 1 cup fresh mushrooms, sliced
• 1/2 cup onion, chopped
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 1/2 teaspoon cornstarch
• 8 ounces cooked chicken breasts, chopped
• 1/2 cup nonfat sour cream
• salt and pepper
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon thyme
• 1 teaspoon parsley
• 1/8 teaspoon sage
• 1/2 cup milk
• 1 tablespoon oil

1. Combine flour, baking powder, baking soda, salt, pepper, thyme, parsley and sage in bowl. Add milk and oil; mix just until combined.
2. Transfer dough to sprayed cookie sheet; pat into a 7 inch circle about 1/2 inch thick. Bake at 400 for 15-20 minutes, or until golden brown.
3. Meanwhile in skillet cook mushrooms and onion, stirring frequently 4-5 minutes, until vegetables are golden and cooked through.
4. In small bowl, with whisk, combine broth, lemon juice and cornstarch, blending to dissolve cornstarch; stir into vegetable mixture.
5. Reduce heat to low and simmer stirring constantly for 1 minute, until slightly thickened.
6. Stir in chicken, sour cream, salt and pepper; simmer, stirring constantly, 2 minutes longer.
7. Just before serving cut shortcake into 4 pieces. Top with chicken mixture.

fresh mushrooms, onion, chicken broth, lemon juice, cornstarch, chicken breasts, nonfat sour cream, salt, flour, baking powder, baking soda, salt, pepper, thyme, parsley, sage, milk, oil

Taken from www.food.com/recipe/chicken-shortcake-278790 (may not work)