Creamed Chicken And Biscuits

Recipe Ingredients

4		Biscuits
1/2 lb	227g / 8oz	Chicken breast meat - - (boneless, skinles
3		Button mushrooms
3		Shiitake mushrooms - - or other wild mush
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Red bell pepper - - (finely chopped)
1 tablespoon	15ml	Green bell pepper - - (finely chopped)
1/2 tablespoon	7.5ml	Jalapeno pepper - - (finely chopped)
3/4 cup	177ml	Heavy cream
		Salt
		Freshly ground pepper

Recipe Instructions

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

Cut the chicken into 1/2-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. *

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