Creamed Chicken And Biscuits Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
4: Biscuits,
1/2 lbs: Chicken breast meat, (boneless, skinless)
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,
Salt,
Freshly ground pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Poultry