Champagne Chicken And Shrimp |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Save this for a special occasion. No one will know it didn't take hours to make! Ingredients:
1 pound large shrimp (16 to 20 count), peeled and deveined |
3 tablespoons fresh lemon juice |
salt and pepper to taste |
4 tablespoons butter |
4 boneless, skinless chicken breast halves |
1 cup fresh mushrooms, sliced |
1/2 large sweet onion, chopped |
1 cup chicken stock or broth |
1/3 cup all-purpose flour |
1 1/2 cups half and half or light cream |
3/4 cup champagne (serve the rest at dinner!) |
16 ounces angel hair pasta, cooked and drained |
Directions:
1. Combine peeled shrimp, lemon juice, salt and pepper. Set aside.
2. In large skillet, melt butter.
3. Add chicken breasts and brown on both sides and cook until chicken juices run clear.
4. Remove from skillet and keep warm (I put them in a 250 degree oven).
5. Add mushrooms and onion to skillet and saute until mushrooms and onion are softened. (You may need to add more butter.)
6. Remove and spoon over chicken. Keep warm.
7. Add shrimp and saute just until shrimp turn pink.
8. Divide shrimp over chicken breasts.
9. Whisk together chicken stock and flour. Add to skillet.
10. Whisk over medium heat until thickened.
11. Add half and half and Champagne. Cook until heated through.
12. Divide pasta over 4 dinner plates.
13. Top with chicken and mushrooms and shrimp.
14. Spoon sauce over.
15. Garnish with fresh parsley and pass the remaining Champagne.
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