Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

* 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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