Chicken Shortcake

1 cup fresh sliced mushrooms
1/2 cup onion, chopped
1/2 cup chicken broth
1 tbsp lemon juice
1/2 tsp cornstarch
8 oz cooked chicken breast, chopped
1/2 cup nonfat sour cream
salt and pepper to taste
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp pepper
1/4 tsp thyme
1 tsp parsley
1/8 tsp sage
1/2 cup milk
1 tbsp vegetable oil

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.