poulet aux crevettes (chicken with shrimp)

Categories
Meats
Fish
Poultry
Yield
4 Servings
MeasureIngredient
Boned and skinned chicken breast halves; <6 oz. each>
  Salt and freshly ground pepper; to taste
¼ cup All-purpose flour
2 tablespoons Butter
4 ounces Medium shrimp; peeled and deveined
½ cup Diced tomato
½ cup Dry white wine
½ cup Whipping cream
Shallots; minced
Cloves garlic; minced
2 tablespoons Minced flat-leaf <Italian> parsley

Preheat the oven to 375 degrees.

Lightly season the chicken breasts with salt and pepper. Coat each in flour, patting to remove excess. Heat the butter in a saute pan or ovenpoof skillet, add the chicken breasts and cook over medium-high heat until well browned, 2 to 3 minutes on each side. Spoon off and discard excess butter from the pan; add the shrimp, tomato, wine, cream, shallots and garlic. Put the pan in the oven and bake until the chicken is just cooked through, about 15 minutes. Transfer the chicken to individual warmed plates and season the sauce to taste with salt and pepper. Spoon the shrimp and sauce over the chicken, sprinkle each plate with parsley and serve immediately.

NOTES : Recipe from Charles at Smugglers Cove, Mukilteo, Washington.

Exciting tales of bootlegging and smuggling surround this restaurant, which was formerly a speakeasy and distillery built in 1929. Today, the excitement here lies in Northwest ingredients cooked in traditional French ways. This innovative take on a classic chicken dish is made with a sauce composed of shrimp, cream, tomatoes and white wine. Serve with steamed rice. Karen's Note: My family loves shrimp so I doubled the amount of shrimp ONLY.

Recipe by: The Northwest Best Places Cookbook Posted to TNT Recipes Digest by Karen <SilkyKitty@...> on Mar 22, 1998

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