New Italian Recipes Presents:
Chicken And Shrimp Medley With Italian Herbed Rice Pilaf
 

Chicken And Shrimp Medley Ingredients:
2-3 skinless chicken breasts, cut into bite size pieces
1/2 pound large uncooked shrimp, peeled and butter flied
Don't throw away the shells! (see homemade shrimp stock recipe.)
1/2 c flour
2 T extra virgin olive oil
6 - 8 sliced mushrooms (shitakes really rock in this!)
1 large tomato, chopped, or equivalent canned-diced
1/4 cup + 1 T of cooking sherry or white wine (Sherry kicks here!)
1/2 cup diced onions or shallots
3 tablespoons butter
1 cup homemade chicken stock
Salt and Pepper

Preparation
Coat the chicken and shrimp in flour.

Heat olive oil in sauté pan over medium heat.

Sauté chicken until just browned.

Add shrimp and cook until pink, 3-4 minutes.

Remove from the heat, and place the chicken and shrimp in a bowl to add back in later.

Deglaze the pan with a T of wine or sherry. Scrape up browned bits and leave them in pan. (This is good, flavorful stuff.)

Add the mushrooms and shallots, and more olive oil, if necessary.

Sauté about one minute.

Add sherry, tomatoes and chicken stock, butter, salt and pepper and reduce the liquid by 1/3 or so.

Add the shrimp and chicken back in and simmer for 5 or 6 minutes. The sauce should be fairly thick from the flour remains by this time.

Makes about 4 servings, (but only two if Dave is one of them!)

Serve this culinarily sensual chicken and shrimp medley with an Italian herbed rice pilaf.