Creamed Chicken and Biscuits

• 4 each buttermilk biscuits
• 1/2 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
• 1/2 tablespoon jalapeno pepper
• 3/4 cup heavy whipping cream

1. Have the biscuits ready to slip into the oven to bake as you begin to prepare the chicken.
2. Cut the chicken into 1/2-inch-wide strips.
3. Slice the mushrooms, and if you are using shiitakes, discard the stems.
4. Heat the butter in a skillet; when it stops foaming, add the chicken and mushrooms and saute over moderate heat for 4 minutes.
5. Add the peppers and cook, stirring, over high heat for 1 more minute.
6. Pour the cream into the skillet and cook until it has reduced and thickened, about 5 minutes.
7. Season with salt and pepper.
8. To serve, split 4 warm biscuits and divide them between 2 plates.
9. Cover them with the creamed chicken.

buttermilk, chicken breasts, mushrooms, mushrooms, butter, sweet red bell peppers, green bell peppers, jalapeno pepper, heavy whipping cream

Taken from recipeland.com/recipe/v/creamed-chicken-biscuits-44588 (may not work)