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Creamed Chicken And Biscuits

Recipe name:
Creamed Chicken And Biscuits

Recipe category:
Chicken

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Recipe details: Creamed and Biscuits

4 Biscuits 1/2 lb breast meat -- (boneless, skinless) 3 Button mushrooms 3 Shiitake mushrooms -- OR other wild mushrooms 1 tb Butter 1 tb Red bell pepper -- (finely chopped) 1 tb Green bell pepper -- (finely chopped) 1/2 tb Jalapeno pepper -- (finely chopped) 3/4 c Heavy cream Salt Freshly ground pepper 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. * Typed for you by Karen Mintzias

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Creamed Chicken And Biscuits

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