| 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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