| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Dairy |
French |
Meats, Fish, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boned and skinned chicken breast halves; <6 oz. each> |
|
|
Salt and freshly ground pepper; to taste |
| 1/4 |
c |
All-purpose flour |
| 2 |
tb |
Butter |
| 4 |
oz |
Medium shrimp; peeled and deveined |
| 1/2 |
c |
Diced tomato |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Whipping cream |
| 2 |
|
Shallots; minced |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Minced flat-leaf <Italian> parsley |
INSTRUCTIONS
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@prodigy.net> on Mar 22,
1998
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