Chicken Breasts With Rock Shrimp Sauce Food

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CHICKEN WITH SHRIMP SAUCE



Chicken with Shrimp Sauce image

This is a wonderful dinner that my mom and I came up with while trying to cook a seafood supper for the men. This meal is very delish and warming of the tummy.

Provided by love2cook

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 1h

Yield 4

Number Of Ingredients 13

4 boneless, skinless chicken breasts, cut in half and trimmed
1 tablespoon vegetable oil
1 tablespoon chopped onion
1 teaspoon chopped fresh garlic
1 cup chicken broth
4 tablespoons butter
½ cup all-purpose flour
1 cup milk
1 tablespoon lime juice
2 tablespoons tomato paste
½ cup chicken broth
1 teaspoon chopped fresh rosemary leaves
2 ounces small, cooked shrimp, peeled and deveined

Steps:

  • Place chicken breasts on a cutting board, and pound thin with a mallet.
  • Heat oil in a large skillet over medium-high heat. Stir in onions and garlic. Place chicken in skillet and brown on both sides. Add 1 cup chicken broth, reduce heat to medium low; cover, and simmer for 10 minutes. Remove skillet from heat.
  • Meanwhile, melt butter in a medium saucepan over low heat. Gradually stir in flour, stirring until smooth. Increase heat to medium, and cook briefly until thickened. Stir in milk, lime juice, and tomato paste; cook until it begins to thicken, about 25 minutes. Stir in 1/2 cup chicken broth to thin sauce, and warm through. Remove from heat, and stir in rosemary and shrimp.
  • To serve, remove chicken, onions, and garlic to plates with a slotted spoon, and top with sauce.

Nutrition Facts : Calories 502.6 calories, Carbohydrate 17.1 g, Cholesterol 199.6 mg, Fat 19.4 g, Fiber 0.8 g, Protein 61.6 g, SaturatedFat 9.5 g, Sodium 356.3 mg, Sugar 4.1 g

STUFFED CHICKEN BREASTS WITH SHRIMP



Stuffed Chicken Breasts With Shrimp image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

5 skinless, boneless chicken breast halves, about 1 1/2 pounds
1/4 cup heavy cream
1/4 teaspoon Tabasco sauce
Salt to taste if desired
Freshly ground pepper to taste
8 large shrimp, about 1/2 pound, shelled and deveined
2 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped shallots
1 large, red ripe tomato, about 1/2 pound
1 sprig fresh thyme or 1/2 teaspoon dried
6 fresh basil leaves or 1 teaspoon dried
2/3 cup dry white wine
1 tablespoon finely chopped parsley

Steps:

  • Place 4 of the chicken breast halves, skinned side down, on a flat surface. Using a sharp knife, slice halfway through the meatiest portion of each breast half. Open up the breast, butterfly-style, and pound lightly with a mallet without breaking the tissues. On one half of the underside of the breast there is a detachable piece of meat known as the fillet. Remove and pound each of these lightly to flatten. Set aside.
  • Cut the remaining chicken breast half into 1-inch cubes. Put the cubes in the container of a food processor or electric blender and start blending while adding the cream, Tabasco sauce, salt and pepper. Blend thoroughly. There should be about 1/2 cup. Arrange 2 of the shrimp close together in the center of each flattened chicken breast half. Spoon an equal portion of the blended mixture over the shrimp. Cover with flattened fillets. Fold the outer portions of each chicken breast half over the filling to enclose it compactly.
  • Heat 1 tablespoon of the butter in a skillet large enough to hold the chicken in one layer. Add the onion and shallots and cook until wilted.
  • Slice off the core end of the tomato and cut the tomato into 1/2-inch cubes.
  • Add these to the skillet. Add the thyme, basil and wine. Arrange the stuffed breast halves over the mixture and bring to the boil. Cover closely and cook 10 minutes.
  • Transfer the chicken breasts to a warm serving dish. Cook the sauce down over high heat about 2 minutes.
  • Swirl in the remaining 1 tablespoon butter and add the parsley. Stir. Pour the sauce over the chicken breasts and serve hot.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 8 grams, Sodium 830 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN BREAST AND SHRIMP WITH PROVENCAL HERBS IN A CREAMY PISTACHIO DIJON SAUCE



Chicken Breast and Shrimp with Provencal Herbs in a Creamy Pistachio Dijon Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons olive oil
8 shrimp, shells on
4 boneless, skinless chicken breasts (8 ounces each)
Salt and pepper
1 cup dry wine
1 cup chicken broth
1 shallot, chopped
2 cloves garlic, chopped
1 cup cream
1 1/2 teaspoons Dijon mustard
Few drops fresh lemon juice
2 tablespoons herbes de Provence
2 tablespoons pistachios, chopped

Steps:

  • Heat the butter and olive oil in a large, deep saute pan or Dutch oven over high heat. Add the shrimp and saute over high heat, stirring occasionally until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and set aside on a plate.
  • Season the chicken breasts with salt and pepper on both sides, reduce the heat to medium, and then place them in the pan (there should still be some butter and oil in the pan; if not, add a little more). Cook chicken over medium heat for 3 to 4 minutes on each side. Add the wine, followed by the chicken broth, shallot, and garlic; cook for another 6 to 8 minutes or until chicken is fully cooked through. Remove the chicken and set it aside on a plate.
  • Add the cream, mustard, lemon juice, and herbes de Provence to the pan and stir to combine. Remove pan from the heat.
  • Peel the shells from the shrimp. Transfer the shrimp to a bowl. Return the sauce to the heat, bring to a boil, and simmer until thickened slightly, about 2 to 3 minutes. Return the chicken and the shrimp to the pan and reheat for 1 to 2 minutes. Sprinkle in pistachios and then divide among 4 plates.

CHICKEN BREASTS WITH ROCK-SHRIMP SAUCE



Chicken Breasts with Rock-Shrimp Sauce image

Categories     Chicken     Rice     Sauté     Quick & Easy     Shrimp     White Wine     Chive     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

4 small skinless boneless chicken breast halves (1 1/4 lb total)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 tablespoon finely chopped garlic
3/4 cup dry white wine
2 tablespoons tomato paste
3/4 lb peeled rock shrimp* or peeled medium shrimp
1/4 cup heavy cream
1/2 tablespoon fresh lemon juice, or to taste
1 tablespoon chopped fresh chives

Steps:

  • Put oven rack in middle position and preheat oven to 325°F.
  • Pat chicken dry and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, turning over once, until browned, about 8 minutes total.
  • Transfer chicken with tongs to a small shallow baking pan, reserving fat in skillet. Bake until just cooked through, about 8 minutes.
  • While chicken bakes, add remaining 2 tablespoons oil to skillet and cook garlic over moderate heat, stirring, until pale golden, 1 to 2 minutes. Add wine and tomato paste and simmer, stirring and scraping up any brown bits, 3 minutes.
  • Sprinkle shrimp with remaining 1/4 teaspoon each of salt and pepper, then add to wine mixture and cook, stirring, until opaque, 1 to 2 minutes. Transfer one third of shrimp to a blender, along with enough sauce to blend, and purée until smooth. Stir purée into remaining sauce in skillet. Add cream, lemon juice, and any juices in baking pan and cook over moderately low heat until whole shrimp are just cooked through, about 1 minute.
  • Serve chicken topped with sauce and sprinkled with chives.

CHICKEN BREASTS WITH SHRIMP SAUCE



Chicken Breasts With Shrimp Sauce image

Make and share this Chicken Breasts With Shrimp Sauce recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breast halves, pounded to 1/4 inch thick
1/2 cup flour
3 teaspoons butter
1/4 cup minced onion
1 teaspoon chopped green pepper
2 cloves garlic, minced
1 small peeled, chopped tomatoes
1 can baby shrimp (with juice)

Steps:

  • Dredge breasts in flour.
  • Cook breasts in butter till browned and juices run clear (about 10 minutes).
  • Remove and keep warm.
  • Add to skillet, onion, green pepper,garlic, and tomato.
  • Cook 5 minutes.
  • Add shrimp.
  • Cook 2 minutes.
  • Pour sauce over chicken breasts.

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