4 Biscuits — (finely chopped)
1/2 lb Chicken breast meat 1 tb Green bell pepper
— (boneless, skinless) — (finely chopped)
3 Button mushrooms 1/2 tb Jalapeno pepper
3 Shiitake mushrooms — (finely chopped)
— OR other wild mushrooms 3/4 c Heavy cream
1 tb Butter Salt
1 tb Red bell pepper 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.
*
Yields
2 servings