Ingredients

4 biscuits
1/2 lb. chicken breast meat, boneless, skinless
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 C. heavy cream
salt
freshly ground pepper

Cooking Instructions

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 sauté over moderate heat for 4 minutes. Add the peppers and cook, stirring, over high heat for 1 minute more. 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)