Creamed Chicken & Biscuits
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
buttermilk biscuits
|
|
| ½ | pound |
chicken breasts
|
|
| 3 | each |
mushrooms, button
|
|
| 3 | each |
mushrooms, shiitake
|
*
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
sweet red bell peppers
|
|
| 1 | tablespoon |
green bell peppers
|
|
| ½ | tablespoon |
jalapeño pepper
|
|
| ¾ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
buttermilk biscuits
|
|
| 226.8 | g |
chicken breasts
|
|
| 3 | each |
mushrooms, button
|
|
| 3 | each |
mushrooms, shiitake
|
*
|
| 15 | ml |
butter
|
|
| 15 | ml |
sweet red bell peppers
|
|
| 15 | ml |
green bell peppers
|
|
| 7.5 | ml |
jalapeño pepper
|
|
| 177 | ml |
heavy whipping cream
|
|
Directions
Have the biscuits ready to slip into the oven to bake as you begin to prepare the chicken.
Cut the chicken into ½-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 sauté 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.
