Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
