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Categories:
chicken breasts shrimp flour chicken bouillon cubes sherry wine scallions pimentos mushrooms snow peas garlic extra-virgin olive oil butter salt
Viewed: 60 - Published at: 6 years agoIngredients
- 4 (6 ounce.) chicken breasts, boneless, skinless
- 12 lg. shrimp, peeled and deveined
- 3 ounce. flour
- 2 chicken bouillon cubes
- 6 ounce. sherry wine
- 4 ounce. scallions, minced
- 4 ounce. pimentos, julienne cut
- 6 ounce. mushrooms, sliced
- 6 ounce. snow peas
- 4 cloves garlic, crushed
- 2 ounce. extra virgin olive oil
- 1 ounce. butter
- Salt and pepper to taste
Method
- Flatten and flour chicken breasts and saute/fry chicken breasts till golden on one side, then add in the shrimp and turn chicken and brown chicken on the other side.
- Cook for 3 min and then add in the scallions, pimento, mushrooms, garlic, and snow peas, in which order.
- Add in all liquids and bouillon cubes and cook till bouillon cubes are dissolved.
- To serve, place chicken breasts on plates and pour vegetables and sauce over top.
- Arrange 3 shrimp on top of each dish.
- Serve over rice or possibly with pasta.
- Serves: 4.
- (Prep and Cooking Time: 45 min)
