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Ingredientes
- 4 x Biscuits
- 1/2 lb Chicken breast meat (boneless, skinless)
- 3 x Button mushrooms
- 3 x Shiitake mushrooms Or possibly other wild mushrooms
- 1 Tbsp. Butter
- 1 Tbsp. Red bell pepper (finely minced)
- 1 Tbsp. Green bell pepper (finely minced)
- 1/2 Tbsp. Jalapeno pepper (finely minced)
- 3/4 c. Heavy cream Salt Freshly grnd pepper
Direcciones
- 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, throw away the stems. Heat the butter in a skillet; when it stops foaming, add in the chicken and mushrooms and saute/fry over moderate heat for 4 min. Add in the peppers and cook, stirring, over high heat for 1 more minute.
- Pour the cream into the skillet and cook till it has reduced and thickened, about 5 min. Season with salt and pepper.
- To serve, split 4 hot biscuits and divide them between 2 plates. Cover them with the creamed chicken.
- Bistro -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 2 servings | |
| Calories 305 | |
| Calories from Fat 136 | 45% |
| Total Fat 15.2g | 19% |
| Saturated Fat 6.29g | 25% |
| Trans Fat 0.11g | |
| Cholesterol 73mg | 24% |
| Sodium 318mg | 13% |
| Potassium 339mg | 10% |
| Total Carbs 18.94g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.43g | 0% |
| Protein 21.69g | 35% |
