| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
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 |
tb |
Butter |
| 1 |
tb |
Red bell pepper (finely chopped) |
| 1 |
tb |
Green bell pepper (finely chopped) |
| 1/2 |
tb |
Jalapeno pepper (finely chopped) |
| 3/4 |
c |
Heavy cream |
|
|
Salt |
|
|
Freshly ground pepper |
|
1 |
more minute. |
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
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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