Recipe - Creamed Chicken And Biscuits

4 Biscuits
One half pound Chicken breast meat
(boneless, skinless)
3 Button mushrooms
3 Shiitake mushrooms
OR other wild mushrooms
1 tablespoon Butter
1 tablespoon Red bell pepper
(finely chopped)
1 tablespoon Green bell pepper
(finely chopped)
One half tablespoon Jalapeno pepper
(finely chopped)
Three fourths cup 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 1/2inchwide 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