Try this Creamed Chicken and Biscuits recipe, or contribute your own.
Suggest a better descriptionHave 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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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 465 | ||
Calories from Fat: 226 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.1g | 34 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 207.9mg | 64 % | |
Sodium 1951.5mg | 67 % | |
Potassium 769.2mg | 20 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.7g | ||
Protein 54.2g | 77 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 465
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