Chicken with Rock Shrimp Sauce
is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here).
Tblsp. vegetable oil
4 skinless, boneless chicken breasts
Salt and freshly ground black pepper to taste
1 Tblsp. butter
1/4 cup chopped onion
1 Tblsp. minced garlic
2 Tblsp. seeded, finely chopped green bell pepper
2 Tblsp. seeded, finely chopped red bell pepper
2 Tblsp. all-purpose flour
3/4 cup dry white wine
1/8 tsp. cayenne pepper, or to taste
1 tsp. Creole seasoning
2 bay leaves
3/4 cup chicken stock
1/2 cup peeled, seeded, chopped fresh or canned
Italian plum tomatoes
1 lb. rock shrimp or crawfish meat
1 Tblsp. finely chopped fresh parsley for garnish
a 12" nonstick sauté pan over high heat,
heat the oil.
the chicken and sprinkle with salt and pepper
and cover. Brown
the chicken pieces on both sides, about 5 minutes
per side. Transfer the chicken to a platter.
the sauté pan over medium heat, melt
the butter. Add onion, garlic and bell peppers
and sauté for 2 minutes.
in the flour; cook 30 seconds longer, stirring
the white wine, scraping any brown bits from
the bottom of the pan.
the cayenne pepper, Creole seasoning, bay leaves,
chicken stock, tomatoes and chicken. Bring the
sauce to a boil and cover. Reduce heat and simmer
10 minutes, or until the chicken pieces are
cooked through and tender.
the rock shrimp and cover. Cook for 5 minutes
longer, stirring occasionally.
the chicken among four plates and pour equal
amounts of sauce on top.
with the parsley.