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Serves: 6
2 lbs. Shrimp, peeled
2 green onions cut into 1-inch pieces
3 Tbs. lemon juice
1 1/2 tsp. salt
3 Tbs. butter
3 whole medium chicken breasts, boned and cut in half
3/4 lbs. Mushrooms, sliced
1 1/3 cup water
1 envelope chicken flavored bouillon
1 cup half & half
3/4 cup champagne
Combine shrimp, green onion, lemon juice and salt, set aside
for about 45 minutes.
In a skillet, melt butter and cook chicken breasts until
well-browned, about 10 minutes.
Remove chicken from dish and keep warm.
In same skillet, cook shrimp until done.
Remove with a slotted spoon and add to chicken.
Keep warm.
In a bowl combine water, flour and bouillon.
Stir flour mixture into hot liquid in skillet until
blended, gradually add half- &-half and champagne.
Cook, stirring constantly until thick and boils.
Stir in mushrooms. Pour
sauce over chicken and shrimp.
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