| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Poultry, Seafood ent |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Large shrimp; Shelled and deveined |
| 10 |
oz |
Mushrooms; sliced |
| 1 |
|
Shallot (or small onion); minced |
| 1 |
lb |
Chicken breast; no skin, no bone, R-T-C, 3 X 2 inch pieces |
| 3 |
tb |
Flour |
| 3/4 |
ts |
Salt |
| 4 |
tb |
Olive oil |
| 1/4 |
c |
Dry white wine |
| 2 |
tb |
Capers; optional |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Shell and devein shrimp; slice mushrooms; mince shallot or onion.
2. Slice chicken breasts horizontally into thin cutlets. If not evenly
thin, pound to 1/8 inch thickness. Cut cutlets into 3" by 2" pieces. On
waxed paper, combine 2 tablespoons flour and 3/4 teaspoon salt. Dip chicken
pieces into flour mixture.
3. In nonstick 12" skillet over medium-high heat in 1 tablespoon hot olive
oil, cook mushrooms until golden. Remove to large bowl.
4. In same skillet over medium-high heat in 2 teaspoons additional hot
olive oil, cook shrimp and shallot until shrimp turn opaque throughout.
Remove to bowl with mushrooms.
5. In same skillet over medium-high heat, in 1 tablespoon hot olive oil,
cook chicken, half at a time, 2 to 3 minutes until chicken loses its pink
color throughout; remove to same bowl.
6. In same skillet over medium-high heat, into 1 tablespoon hot olive oil
stir 1 tablespoon flour; cook until flour begins to brown slightly, about
30 seconds, stirring constantly. Gradually stir in wine, 1/2 teaspoon salt,
and 1 1/4 cups water. Over high heat, heat until sauce boils and thickens
slightly; boil 1 minute. Return the chicken mixture to skillet; stir in the
capers (or add salt to taste) and heat through. Makes 6 servings.
Serving Ideas : Serve over linguine, preferably lemon-pepper.
Recipe by: from Good Housekeeping/September 1993
Posted to MC-Recipe Digest V1 #1047 by Cookin44 <Cookin44@aol.com> on Jan
27, 1998
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