Shrimp & chicken in tomato sauce
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ½ | cup | Finely chooped onion |
| ⅓ | cup | Finely chopped celery |
| ⅓ | cup | Finely chopped carrot |
| 4 | teaspoons | Finely chopped shallots |
| ½ | teaspoon | Minced garlic |
| 2 | cups | Crushed canned tomatoes |
| 2 | tablespoons | Tomato paste |
| ½ | cup | Dry white wine |
| ¼ | teaspoon | Dried tarragon |
| Salt and pepper | ||
| 12 | ounces | Chicken breast |
| 2 | tablespoons | Butter |
| 1 | pounds | Raw shrimp, peeled and |
| Deveined | ||
| 2 | tablespoons | Cognac |
| ½ | teaspoon | Fresh chopped tarragon |
| ½ | teaspoon | Finely fresh chopped parsley |
Directions
1) Heat the oil in a saucepan and add the onion, celery, carrot, 1 ts shallots and the garlic. Cook, stirring, until the onion is wilted.
2) Add the tomatoes, tomato paste, wine, and dried tarragon. add salt and pepper to taste. Bring to a boil and let simmer about 15 minutes.
3) Meanwhile, cut away all membranes and fat attached to the chicken breast. cut the chicken into ½-in wide shreds.
4) Melt the butter in a skilletand, when it is quite hot but not brown, add the chicken. Sprinkle with salt and pepper to taste. Cook, stirring to separate the pieces, about 45 seconds. Add the shrimp and stir. Cook, stirring occasionally, about 1 minute.
5) Add the remaining shallots, and sprinkle over the cognac. Add the fresh tarragon and parsley. Stir in the tomato sauce and bring to a boil. then serve.