Spring Chicken and Biscuits

• 1 cup and two tablespoons baking mix (not with buttermilk)
• 13 cup milk
• 4 medium boneless skinless chicken breast halves (1 1/2 pounds)
• salt and pepper
• 5 teaspoons olive oil
• 2 medium carrots, chopped
• 1 small onion, chopped (4-6 ounces)
• 1 stalk celery, chopped
• 1 cup reduced-sodium chicken broth
• 2 tablespoons cornstarch
• 12 cup milk
• 1 cup frozen peas, thawed
• 1 tablespoon chopped fresh dill, plus additional sprigs for garnish
• 2 teaspoons fresh lemon juice

1. Preheat oven to 450.
2. In medium bowl, mix baking mix and 1/3 cup milk until just combined.
3. Onto ungreased cookie sheet, drop biscuit dough to make 4 even mounds.
4. Bake biscuits 10 minutes or until golden brown.
5. Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; cut chicken into 1/2-inch chunks and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
6. In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot.
7. Add chicken and cook 6-7 minutes or until no longer pink inside, stirring occasionally.
8. Transfer chicken to a bowl.
9. To same skillet add remaining 3 teaspoons oil; reduce heat to medium.
10. Add carrots, onion and celery, and cook 8 minutes or until vegetables are tender, stirring occasionally.
11. Add broth and heat to boiling on medium-high.
12. In a cup stir cornstarch into 1/2 cup milk and add to skillet.
13. Heat to boiling on medium-high heat.
14. Boil 1 minute, stirring.
15. Remove from heat; stir in peas, dill, lemon juice, 1/4 teaspoon salt, and chicken.
16. To serve, spoon chicken and vegetable mixture into 4 shallow dinner bowls.
17. Top each bowl with a biscuit; garnish with dill sprigs.

baking mix, milk, chicken, salt, olive oil, carrots, onion, celery, chicken broth, cornstarch, milk, frozen peas, fresh dill, lemon juice

Taken from www.food.com/recipe/spring-chicken-and-biscuits-373250 (may not work)