This came from the Red Lobster site. I tried it last Valentines Day!! It was good!!!
Chicken with Shrimp Sauce
Serves: 4
Ingredients:
4 chicken breasts, skinless/boneless, cut in half and trimmed
1 tablespoon vegetable oil
1 teaspoon fresh chopped garlic
1 tablespoon fresh chopped onion
1 cup chicken broth
SAUCE
4 tablespoons butter
1/2 cup flour, all purpose
1 cup milk
1/2 cup chicken broth
1 tablespoon lime juice
2 tablespoon tomato paste
1 teaspoon fresh rosemary leaves chopped
2 ounces petite Alaskan shrimp (cooked, peeled and drained)
Preparation:
1) Place chicken on a cutting board and flatten with the side of a mallet.
2) Heat olive oil in a large skillet over medium high heat then add onions and garlic. Brown chicken on both sides. If not cooked through, add chicken broth and cooked covered until finished. Hold warm.
3) Make a rue by melting butter in a medium sauce pan over low heat. Gradually stir in flour. Stir until smooth. Cook over medium heat until thick.
4) Gradually add milk, lime juice and tomato paste, heat until it begins to thicken. Add chicken broth to thin the mixture to desired consistency. Continue stirring well.
5) Remove from heat and add rosemary and shrimp. Hold warm.
6) Place 2 chicken breasts on a plate and cover with sauce. Serve immediately.
Chef's Tip
This dish will go excellent with a wild rice mixture or a pilaf.
Beverage suggestions: Chenin Blanc
Chicken with Shrimp Sauce
Serves: 4
Ingredients:
4 chicken breasts, skinless/boneless, cut in half and trimmed
1 tablespoon vegetable oil
1 teaspoon fresh chopped garlic
1 tablespoon fresh chopped onion
1 cup chicken broth
SAUCE
4 tablespoons butter
1/2 cup flour, all purpose
1 cup milk
1/2 cup chicken broth
1 tablespoon lime juice
2 tablespoon tomato paste
1 teaspoon fresh rosemary leaves chopped
2 ounces petite Alaskan shrimp (cooked, peeled and drained)
Preparation:
1) Place chicken on a cutting board and flatten with the side of a mallet.
2) Heat olive oil in a large skillet over medium high heat then add onions and garlic. Brown chicken on both sides. If not cooked through, add chicken broth and cooked covered until finished. Hold warm.
3) Make a rue by melting butter in a medium sauce pan over low heat. Gradually stir in flour. Stir until smooth. Cook over medium heat until thick.
4) Gradually add milk, lime juice and tomato paste, heat until it begins to thicken. Add chicken broth to thin the mixture to desired consistency. Continue stirring well.
5) Remove from heat and add rosemary and shrimp. Hold warm.
6) Place 2 chicken breasts on a plate and cover with sauce. Serve immediately.
Chef's Tip
This dish will go excellent with a wild rice mixture or a pilaf.
Beverage suggestions: Chenin Blanc
