"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Shrimp Topped Chicken Recipe

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This recipe for Shrimp Topped Chicken, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Glenda Lambert - QS&P
Added: Monday, January 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Chicken Breasts:
6-8 boneless chicken breasts
garlic powder
Tony’s seasoning
Black pepper
Progresso Italian breadcrumbs

Shrimp Sauce:
2 T. olive oil
1 lb. peeled and deveined shrimp
2 cloves of minced garlic
1/2 c. chopped green onions
1/3 c. grated Parmesan cheese

Directions:
Directions:
Place the chicken breasts on waxed paper and season with garlic powder, Tony’s seasoning, and black pepper. Sprinkle breadcrumbs over the chicken breasts and cover with waxed paper. Use a meat mallet to pound the chicken to slightly flatten. Turn the breasts over and repeat the process, flattening until thin. Saute six to eight minutes in olive oil until brown and juice is no longer pink.

Sauce:
Saute garlic in 2 tablespoons olive oil. Add 1 pound of shrimp, season with salt and black pepper. Saute six to eight minutes until shrimp are cooked. Add ˝ pint whipping cream and green onions and heat until hot, but do not boil. Add 1/3 cup grated parmesan cheese to the sauce.

Serve the chicken breast over a bed of angel hair pasta and top with the shrimp sauce.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
For a healthier version: Substitute the whipping cream with 1 cup low fat milk. To thicken the sauce, put 3 T. of corn starch or flour in a cup and add 1/2 cup water. Stir well to dissolve the cornstarch. Slowly add a small portion at a time to the simmering sauce. Stir and continue adding the thickening agent until the right consistency is reached.

 

 

 

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