CHICKEN WITH SHRIMP SAUCE
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
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
CREAMY CHICKEN SHRIMP SCAMPI RECIPE
This Creamy Shrimp Scampi and Chicken is everything you can ask for in a dish! Chicken and shrimp in a creamy tomato wine scampi sauce. The perfect dinner for any occasion that's ready in 30 minutes.
Provided by Valentina's Corner
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- Cut both chicken breasts in half lengthwise. Beat chicken until even in thickness.
- Season both sides of the chicken breast with salt and pepper to taste. In a large skillet, over med/high heat, add oil. Once hot, sauté chicken until fully cooked and browned, 3-4 minutes per side. Remove the chicken from the skillet and cover to keep warm.
- Add 1 Tbsp butter and shrimp to the same skillet. Cook until shrimp is pink and opaque, flip once. Add to the chicken.
- In the same skillet, sauté the onions with 2 Tbsp butter for about 3 minutes, stirring as needed until onions are tender.
- Add the tomatoes, minced garlic, wine and cook another 5 minutes.
- Add the broth, heavy whipping cream, half and half and the seasonings. Stir and simmer 2-3 minutes, until the sauce starts to thicken.
- Return the chicken and shrimp back to the skillet. Cook until chicken and shrimp are reheated.
- Enjoy with your favorite side.
Nutrition Facts : Calories 398 kcal, Carbohydrate 5 g, Protein 37 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 269 mg, Sodium 922 mg, Sugar 1 g, ServingSize 1 serving
CHICKEN AND SHRIMP ALFREDO PASTA
Provided by Yummy Addiction
Time 40m
Number Of Ingredients 13
Steps:
- Cook the noodles according to package directions and drain.
- Season the chicken pieces with salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through. Remove from the skillet, cover with foil, and set aside.
- Lightly season the shrimp with salt, pepper and paprika. Heat the remaining 1 tablespoon olive oil in the same skillet and cook the shrimp in one layer, for 1-2 minutes per side until no longer translucent and fully cooked. Don't overcook. Remove to a bowl and cover with foil.
- In the same skillet, melt 2 tablespoons butter over medium-high heat. Add the onion and cook until golden. Stir in the garlic and cook for 1 more minute. Pour in the wine and reduce by half scraping the bottom to deglaze the pan. Add the cream and simmer for 2 minutes more. Sprinkle with the Parmesan cheese and stir until smooth. Turn off the heat. Season with paprika, salt and pepper to taste.
- Add the cooked pasta, shrimp and chicken, and toss everything together. Garnish with parsley, if desired and serve immediately. Enjoy!
CHICKEN AND SHRIMP
Elegant, easy and delicious.
Provided by MOLSON7
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
- Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms.
- In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture.
- Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
- Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 22.9 g, Cholesterol 143.2 mg, Fat 15 g, Fiber 0.4 g, Protein 40.4 g, SaturatedFat 2.3 g, Sodium 651 mg, Sugar 1 g
GARLIC CHICKEN AND SHRIMP
Steps:
- Gather the ingredients.
- Lightly pound the chicken between sheets of plastic wrap to an even thickness. Cut the chicken into strips about 1 inch wide. If you are using chicken tenders, omit this step.
- To devein the shrimp, draw the tip of a small, sharp knife down the back of a shrimp. Remove the dark vein or coax it out with the knife. Repeat with the remaining shrimp. Rinse the shrimp under cold running water and then pat them dry with paper towels.
- In a large skillet over medium heat, melt the butter with the olive oil.
- When the butter stops foaming, add the garlic, basil, parsley, salt, and seasoning. Reduce the heat to medium-low and add the chicken.
- Stir the chicken for about 5 minutes until opaque and almost cooked through. Add the shrimp to the chicken and cook until opaque and pink, stirring, 3 to 5 minutes.
- Spoon the chicken and shrimp mixture over hot cooked pasta or rice for serving. Sprinkle with fresh chopped parsley, if desired.
Nutrition Facts : Calories 651 kcal, Carbohydrate 14 g, Cholesterol 381 mg, Fiber 0 g, Protein 63 g, SaturatedFat 14 g, Sodium 1455 mg, Sugar 0 g, Fat 37 g, ServingSize 4 servings, UnsaturatedFat 0 g
CREAM SAUCE RECIPE COLLECTION
A collection of delectable cream sauce recipes - for pasta, chicken, salmon, seafood and even pork. The preparation times vary based on the complexity of each individual sauce, but overall expect about 20 minutes or less in most cases. Heavy cream is a must have ingredient common to all the recipes below.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 15m
Number Of Ingredients 19
Steps:
- GARLIC CREAM SAUCE (with OPTIONAL PARMESAN) Heat the olive oil in a sauce pan over medium heat. Add the minced garlic and while constantly moving it around with a wooden spoon, sauté if for 30-40 seconds or until fragrant and just beginning to turn golden. Add the heavy cream, stir, bring to gentle simmer and simmer until the sauce thickens to your liking. Remove from heat. Add the grated Parmesan (optional) and stir until it melts and blends in with the sauce. Season with salt and pepper to taste. CHORIZO CREAM SAUCE In a non-stick pan over medium heat begin to brown the chorizo while gently breaking it up with a wooden spoon. When mostly cooked through, remove any excess fat with a small spoon (may not need to). Add the heavy cream, stir, bring to simmer and cook for another couple of minutes. Taste and adjust seasonings. HONEY MUSTARD CREAM SAUCE In a sauce pan over medium heat add the heavy cream, mustard and honey. Whisk until combined and simmer briefly until the sauce thickens to your liking. Season with salt and pepper to taste. SPICY CREAM SAUCE (CAJUN OR RED PEPPER FLAKES) In a sauce pan over medium heat add heavy cream and chicken base. Stir to combine and bring to simmer. Add Cajun seasoning OR red pepper flakes (plus optional Parmesan). Simmer until sauce thickens to your liking or thicken with slurry. SIMPLE CHEESE CREAM SAUCE Add the heavy cream to a sauce pan, place on stove and heat over the highest setting of low available before you get to medium-low. Add garlic salt and dried oregano and stir. Once you observe the cream forming a skin on the surface, it is hot enough. In batches add the shredded cheese and stir to combine. Add the next batch only after the previous one has been incorporated. When the sauce is smooth, remove from the heat and serve immediately. Leftovers of this sauce must be warmed up on low, with a bit of extra heavy cream, otherwise the fat from the cheese might cause it to separate. WHOLE GRAIN MUSTARD CREAM SAUCE In a small saucepan over medium heat combine the heavy cream and the whole grain mustard. Bring bring to simmer and let reduce for a couple of minutes until it reaches your desired thickness.
CHICKEN BREAST AND SHRIMP WITH PROVENCAL HERBS IN A CREAMY PISTACHIO DIJON SAUCE
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 AND SHRIMP PASTA
This delicious Cajun Chicken and Shrimp Pasta makes an easy, quick and filling dinner for the whole family. The smoky Cajun spice and the creamy Parmesan sauce create an unforgettable combination!
Provided by Tania Sheff
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Add the pasta to a pot of boiling water with 1 tbsp. of salt, and cook according to the package instructions, until al-dente. Drain, rinse, and set aside.
- While the pasta is cooking, place a large, non-stick skillet over medium-high heat. Add the olive oil, chicken, shrimp, and Cajun seasoning. Cook, stirring occasionally, for about 10 minutes, until the chicken and shrimp are just tender and cooked through. Remove the chicken and shrimp from the skillet.
- To the same skillet, add the bell peppers and onions. Cook for about 5 minutes, and remove the vegetables from the skillet.
- Add the wine and chicken broth and boil down until there is only 25% of the liquid left.
- Stir in the Half & Half, garlic, and Parmesan cheese and stir until just creamy and smooth. Let it come to a simmer without boiling.
- Stir in the vegetables, chicken, shrimp, and drained pasta, tossing until noodles are well coated in sauce.
- Garnish with chopped parsley, if desired.
Nutrition Facts : Calories 656 kcal, Carbohydrate 50 g, Protein 43 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 266 mg, Sodium 1005 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CHICKEN CHOW MEIN WITH THE BEST CHOW MEIN SAUCE
Chicken chow mein is so much better than takeout! It is filled with chicken, veggies, classic chow mein noodles and the best homemade chow mein sauce. You will love this one pan dinner!
Provided by Natalya Drozhzhin
Categories Easy/Medium
Time 35m
Number Of Ingredients 13
Steps:
- In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.
- Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
- Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.
- Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
- Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.
- Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!
Nutrition Facts : Calories 340 kcal, Carbohydrate 36 g, Protein 19 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 914 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHICKEN BREASTS WITH SHRIMP SAUCE
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
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.
GINGER CHICKEN AND SHRIMP STIR FRY
I don't remember where this one came from, then again I've changed it around so much it's nothing like whatever it was I started out with. I'm pretty happy with it, as it is now. Times and servings are a guess.
Provided by Pierre Dance
Categories Chicken Thigh & Leg
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the sauce ingredients. Set aside.
- Heat the wok over high heat. Add 2 TBS oil and swirl to coat.
- Add shrimp and stir fry 2 minutes.
- Remove and set aside.
- Add 1 TBS oil, swirl.
- Add chicken, stir fry 3 minutes.
- Add garlic and ginger; stir fry 1/2 minute more.
- Empty and scrape the good stuff from the wok. Set aside.
- Reheat wok and add 2 Tbs oil. Swirl to coat.
- Add celery, onion, carrots, and bell pepper. Stir fry 2 minutes.
- Add 1 TBS water; cover, steam 1 minute.
- Push vegetables up the sides of the wok.
- Stir the sauce well to mix all of the cornstarch.
- Add to the center of the wok.
- Stir until thick and bubbly.
- Add the shrimp and chicken. Combine with the vegetables.
- Heat through.
- Serve.
CHICKEN, SHRIMP AND BEEF SATES WITH PEANUT SAUCE
Categories Beef Chicken Appetizer Marinate Kid-Friendly Peanut Shrimp Summer Grill/Barbecue Bon Appétit Dairy Free Tree Nut Free Small Plates
Yield Serves 8
Number Of Ingredients 22
Steps:
- For saté: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef; stir to coat. Cover; chill 30 minutes to 1 hour.
- Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer. Place on platter. (Can be prepared 2 hours ahead. Cover and chill.)
- Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers. Garnish with lime and flowers, if desired, and serve.
- For peanut sauce:
- Place peanut butter in heavy medium saucepan. Gradually mix in chicken broth. Add all remaining ingredients except lime peel. Stir over medium heat until smooth and thick, about 6 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary.) Pour sauce into bowl and garnish with lime peel. Makes about 3 cups.
CHICKEN BREASTS WITH ROCK-SHRIMP SAUCE
Categories Chicken Rice Sauté Quick & Easy Shrimp White Wine Chive Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
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.
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CHICKEN AND SHRIMP SKILLET DINNER RECIPE - TABLESPOON.COM
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Servings 4Total Time 45 minsCategory EntreeCalories 410 per serving
- Slice chicken into thin 2-inch strips. Peel shrimp, leaving the tail on, and clean shrimp by running a paring knife down the back and rinsing out the shrimp vein with cold water.
- In a large skillet, add 2 tablespoons olive oil over medium heat. Add chicken. Season chicken with a pinch of salt and pepper and cook for 6 minutes until chicken is cooked through (it’s okay if it’s slightly undercooked. It will cook more later).
- Remove chicken from skillet. Add butter, onion, and garlic. Cook for 3-4 minutes, until vegetables are soft.
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