Title: Chicken and Shrimp Saute
Categories: Poultry, Seafood ent
Yield: 6 Servings

1 lb Large shrimp; Shelled and
-deveined
10 oz Mushrooms; sliced
1 Shallot (or small onion);
-minced
1 lb Chicken breast; no skin, no
-bone, R-T-C, 3 X 2 inch
-pieces
3 tb Flour
3/4 ts Salt
4 tb Olive oil
1/4 c Dry white wine
2 tb Capers; optional
1/2 ts Salt

1. Shell and devein shrimp; slice mushrooms; mince shallot or onion.

2. Slice chicken breasts horizontally into thin cutlets. If not evenly
thin, pound to 1/8 inch thickness. Cut cutlets into 3" by 2" pieces. On
waxed paper, combine 2 tablespoons flour and 3/4 teaspoon salt. Dip chicken
pieces into flour mixture.

3. In nonstick 12" skillet over medium-high heat in 1 tablespoon hot olive
oil, cook mushrooms until golden. Remove to large bowl.

4. In same skillet over medium-high heat in 2 teaspoons additional hot
olive oil, cook shrimp and shallot until shrimp turn opaque throughout.
Remove to bowl with mushrooms.

5. In same skillet over medium-high heat, in 1 tablespoon hot olive oil,
cook chicken, half at a time, 2 to 3 minutes until chicken loses its pink
color throughout; remove to same bowl.

6. In same skillet over medium-high heat, into 1 tablespoon hot olive oil
stir 1 tablespoon flour; cook until flour begins to brown slightly, about
30 seconds, stirring constantly. Gradually stir in wine, 1/2 teaspoon salt,
and 1 1/4 cups water. Over high heat, heat until sauce boils and thickens
slightly; boil 1 minute. Return the chicken mixture to skillet; stir in the
capers (or add salt to taste) and heat through. Makes 6 servings.

Serving Ideas : Serve over linguine, preferably lemon-pepper.

Recipe by: from Good Housekeeping/September 1993

Posted to MC-Recipe Digest V1 #1047 by Cookin44 on Jan
27, 1998