Title: Creamed Chicken and Biscuits
Categories: Poultry
Yield: 2 Servings

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini