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 Saute 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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)