Creamed chicken & biscuits

2 Servings

Ingredients

Quantity Ingredient
4 Biscuits
½ pounds Chicken breast meat (boneless, skinless)
3 Button mushrooms
3 Shiitake mushrooms OR other wild mushrooms
1 tablespoon Butter
1 tablespoon Red bell pepper (finely chopped)
1 tablespoon Green bell pepper (finely chopped)
½ tablespoon Jalapeno pepper (finely chopped)
¾ cup Heavy cream
Salt
Freshly ground pepper

Directions

Have the biscuits ready to slip into the oven to bake as you begin to prepare the chicken.

Cut the chicken into ½-inch-wide strips. Slice the mushrooms, and if you are using shiitakes, discard the stems. Heat the butter in a skillet; when it stops foaming, add the chicken and mushrooms and saute over moderate heat for 4 minutes. Add the peppers and cook, stirring, over high heat for 1 more minute.

Pour the cream into the skillet and cook until it has reduced and thickened, about 5 minutes. Season with salt and pepper.

To serve, split 4 warm biscuits and divide them between 2 plates.

Cover them with the creamed chicken.

* Source: Chef Billy Della Ventura of 95th Restaurant, Chicago * American Bistro - Copyright 1986 by Irena Chalmers Cookbooks, Inc. * Typed for you by Karen Mintzias

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