Spring Chicken and Biscuits

Directions

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