"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken and Shrimp -- the Abbey restaurant Recipe

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This recipe for Chicken and Shrimp -- the Abbey restaurant, by , is from Recipes to Try , 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!

Contributor:  
Contributor:  
Valerie Coley

Category:
Category:

Ingredients:  
Ingredients:  
Sauce:
1/4 c diced celery
1/4 c diced carrot
1/4 c diced onion
1 clove garlic, diced
1 tbsp butter
1 bay leaf
1/2 tsp basil
1/4 tsp thyme
1/4 sp salt
1/8 tsp pepper
1 tbsp flour
2 tbsp white wine
1/4 c sweet port
1/4 c heavy cream
1 can cream of shrimp soup

Chicken:
4 boned chicken breasts
1/4 tsp salt
1/8 tsp pepper
paprika
1 c dry white wine
2 pckgs thawed spinach
4 large shrimp, peeled with tails

Directions:
Directions:
Prepare Sauce. saute celery, onion, carrot, garlic in butter til softened. Add bay leaf, thyme, salt, pepper. Stir in flour. Cook, stirring 2 minutes. Add wine, port, heavy cream, shrimp soup. Boil. Simmer 40 minutes without stirring. Strain. Sauce will be thick.
Oven to 350
Make chicken: Season chicken with salt, pepper, parika. Arrange in glass dish. Pour wine over. Cover with foil. Bake for 30 minutes and drain. Add liquid to skillet. Toss spinach in it. Saute shrimp. Put chicken on top, cover with sauce and shrimp on top of the sauce.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Recipe from the Abbey Restaurant, Atlanta, GA

 

 

 

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