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

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