Creamed Chicken and Biscuits

2 Servings

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Creamed Chicken and Biscuits Ingredients

4 Biscuits	(finely chopped)
1/2 lb Chicken breast meat	1 tb Green bell pepper
(boneless, skinless)	(finely chopped)
3 Button mushrooms	1/2 tb Jalapeno pepper
3 Shiitake mushrooms	(finely chopped)
OR other wild mushrooms	3/4 c Heavy cream
1 tb Butter	Salt
1 tb Red bell pepper	Freshly ground pepper

Instructions for Creamed Chicken and Biscuits

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized