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