Ingredients:
4 biscuits
1/2 lb chicken breast meat - (boneless, sk, inless)
3 button mushrooms
3 shiitake mushrooms - or other wild, mushrooms
1 tbsp butter
1 tbsp red bell pepper - (finely chopped)
1 tbsp green bell pepper - (finely chopped, )
1/2 tbsp jalapeno pepper - (finely chopped)
3/4 cup heavy cream
1 salt
1 freshly ground pepper
Instructions:
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
Servings: 2
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
“Young children and chickens would ever be eating.” Thomas Tusser, English author (1524-1580). 'Points of Huswifery'
Creamed Chicken & Biscuits Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
