Chicken Shortcake - cooking recipe

Ingredients

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

Preparation

Combine flour, baking powder, baking soda, salt, pepper, thyme, parsley and sage in bowl. Add milk and oil; mix just until combined.
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.
Meanwhile in skillet cook mushrooms and onion, stirring frequently 4-5 minutes, until vegetables are golden and cooked through.
In small bowl, with whisk, combine broth, lemon juice and cornstarch, blending to dissolve cornstarch; stir into vegetable mixture.
Reduce heat to low and simmer stirring constantly for 1 minute, until slightly thickened.
Stir in chicken, sour cream, salt and pepper; simmer, stirring constantly, 2 minutes longer.
Just before serving cut shortcake into 4 pieces. Top with chicken mixture.