| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicago | Poultry | 2 | Servings |
INGREDIENTS
| 4 | Biscuits | |
| 1/2 | lb | Chicken breast meat |
| boneless skinless | ||
| 3 | Button mushrooms | |
| 3 | Shiitake mushrooms | |
| OR other wild mushrooms | ||
| 1 | T | Butter |
| 1 | T | Red bell pepper |
| finely chopped | ||
| 1 | T | Green bell pepper |
| finely chopped | ||
| 1/2 | T | Jalapeno pepper |
| finely chopped | ||
| 3/4 | c | Heavy cream |
| Salt | ||
| Freshly ground pepper |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 592
Calories From Fat: 379
Total Fat: 43g
Cholesterol: 233.9mg
Sodium: 266.3mg
Potassium: 606.6mg
Carbohydrates: 14.2g
Fiber: 2g
Sugar: <1g
Protein: 38.6g