Creamed Chicken & Biscuits Recipe
Recipe
Ingredients
4 biscuits
1/2 lb chicken breast meat - (boneless, sk, inless)
3 button mushrooms
3 shiitake mushrooms - or other wild, mushrooms
1 tbsp butter
1 tbsp red bell pepper - (finely chopped)
1 tbsp green bell pepper - (finely chopped, )
1/2 tbsp jalapeno pepper - (finely chopped)
3/4 cup heavy cream
1 salt
1 freshly ground pepper
Recipe
Preparation
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
Servings:
2
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Creamed Chicken & Biscuits Recipe from the Recipes 4U Cookbook
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