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Champagne Chicken and Shrimp Recipe

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This recipe for Champagne Chicken and Shrimp is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. medium shrimp, shelled and deveined
2 green onions, cut into 1" pieces
3 T. lemon juice
1 1/2 tsp. salt
3 T. butter
3 whole medium boneless, skinless chicken breasts, cut in half
3/4 lb. mushrooms, thinly sliced
1 1/2 cups water
1/3 cup flour
1 envelope chicken flavored bouillon
1 1/2 cups half-and-half
3/4 cup champagne
Directions:
Directions:
In medium bowl, combine shrimp, green onions, lemon juice and salt; set-aside. In 12" skillet over medium heat in hot butter, cook chicken breasts until well browned and fork-tender, about 10 minutes. Remove chicken to platter; keep warm. In drippings in skillet, cook mushrooms until tender, about 5 minutes. With slotted spoon, remove mushrooms to small bowl. Keep warm. In same skillet over high heat, cook shrimp mixture until shrimp turn pink, about 5-7 minutes. With slotted spoon, remove shrimp to platter with chicken. In small bowl combine water, flour and bouillon. Stir flour mixture into hot liquid in skillet until blended; gradually add half-and-half and champagne. Cook stirring constantly until mixture thickens and boils; stir in mushrooms; heat through. Pour sauce over chicken and shrimp on platter.
Number Of Servings:
Number Of Servings:
6

 

 

 

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