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1
Heat the oil in skillet over medium heat.
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2
Season the chicken with salt and pepper, to taste.
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3
Combine the flour and House Seasoning in a shallow dish.
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4
Dredge the chicken in the flour mixture and add to the hot oil.
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5
Brown the chicken on each side and remove from skillet.
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6
Add the vegetables to the skillet and saute until tender.
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7
Return the chicken to the pan and add a 1/2 cup of water.
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8
Cover and cook until tender, approximately 25 minutes.
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9
For the biscuits:
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10
Preheat the oven to 400 degrees F.
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11
In a large mixing bowl, combine the flour, salt, sugar and shortening.
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12
Stir in the milk and mix together until the mixture resembles coarse crumbs.
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13
The dough will be sticky.
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14
Dust your work surface with additional flour.
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15
Turn the dough out onto the floured surface.
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16
Gently fold each side toward the center.
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17
Picking up the dough and dusting the work surface with additional flour.
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18
Return the dough to the floured surface and fold each side towards the center again.
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19
Turn the dough over and press it out to a 1-inch thickness.
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20
Cut out biscuits, using a 2-inch round cookie cutter.
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21
Melt 2 tablespoons of butter over low heat in a small saucepan.
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22
Spread 1 tablespoon on a 10-inch round cake pan and arrange the biscuits in the pan.
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23
Brush the tops of the biscuits with the remaining butter and set the pan aside to rest for 15 minutes before baking.
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24
Bake until golden brown, about 15 minutes.
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25
Serve with the chicken.
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26
A viewer, who may not be a professional cook, provided this recipe.
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27
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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28
Mix all the ingredients together and store in an airtight container for up to 6 months.
