Chicken Breasts With Shrimp Sauce Recipes

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CHICKEN AND SHRIMP

Elegant, easy and delicious.

Provided by MOLSON7

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 11



Chicken and Shrimp image

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
  • Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms.
  • In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture.
  • Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
  • Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 22.9 g, Cholesterol 143.2 mg, Fat 15 g, Fiber 0.4 g, Protein 40.4 g, SaturatedFat 2.3 g, Sodium 651 mg, Sugar 1 g

5 tablespoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 onion, chopped
2 cloves garlic, chopped
1 pound large shrimp, peeled and deveined
1 ¼ teaspoons salt, divided
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
3 tablespoons all-purpose flour, divided
¼ cup dry white wine
1 ¼ cups water
ground black pepper to taste

SOUTHWEST CHICKEN & SHRIMP SAUCE

Make and share this Southwest Chicken & Shrimp Sauce recipe from Food.com.

Provided by annconnolly

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16



Southwest Chicken & Shrimp Sauce image

Steps:

  • Roast the peppers: Place peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water.
  • Preheat oven to 400 degrees F.
  • In a sauté pan, sauté onion, shrimp and cilantro until the shrimp are almost cooked, about 5 minutes. Place in mixture in a bowl, add the cheese and set aside.
  • Lay prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle.
  • Heat about 1/4 inch of oil. Lightly brown chicken breasts, on all sides. Remove from heat, transfer to an ovenproof dish and bake for 10 minutes until golden brown. Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm.
  • Creamy Shrimp Sauce: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well blended. Remove from heat.

Nutrition Facts : Calories 1632.7, Fat 137.1, SaturatedFat 80.4, Cholesterol 703.4, Sodium 1071.6, Carbohydrate 21.5, Fiber 4.9, Sugar 1.3, Protein 72.1

4 large poblano peppers
1/4 cup onion, chopped
1/2 lb medium shrimp, lightly cooked, peeled and chopped
1/4 cup cilantro, chopped (omit if desired)
1/4 lb monterey jack cheese, shredded
2 (8 ounce) chicken breasts, halved, deboned and pounded flat
2 teaspoons white pepper
salt, to taste
oil, for frying
2 1/2 cups shrimp sauce
3 shallots, diced
1 cup white wine
1/2 cup fish stock or 1/2 cup chicken broth
1 lb small shrimp
2 cups whipping cream
3/4 lb butter

CHICKEN BREAST AND SHRIMP WITH PROVENCAL HERBS IN A CREAMY PISTACHIO DIJON SAUCE

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14



Chicken Breast and Shrimp with Provencal Herbs in a Creamy Pistachio Dijon Sauce image

Steps:

  • Heat the butter and olive oil in a large, deep saute pan or Dutch oven over high heat. Add the shrimp and saute over high heat, stirring occasionally until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and set aside on a plate.
  • Season the chicken breasts with salt and pepper on both sides, reduce the heat to medium, and then place them in the pan (there should still be some butter and oil in the pan; if not, add a little more). Cook chicken over medium heat for 3 to 4 minutes on each side. Add the wine, followed by the chicken broth, shallot, and garlic; cook for another 6 to 8 minutes or until chicken is fully cooked through. Remove the chicken and set it aside on a plate.
  • Add the cream, mustard, lemon juice, and herbes de Provence to the pan and stir to combine. Remove pan from the heat.
  • Peel the shells from the shrimp. Transfer the shrimp to a bowl. Return the sauce to the heat, bring to a boil, and simmer until thickened slightly, about 2 to 3 minutes. Return the chicken and the shrimp to the pan and reheat for 1 to 2 minutes. Sprinkle in pistachios and then divide among 4 plates.

2 tablespoons butter
2 tablespoons olive oil
8 shrimp, shells on
4 boneless, skinless chicken breasts (8 ounces each)
Salt and pepper
1 cup dry wine
1 cup chicken broth
1 shallot, chopped
2 cloves garlic, chopped
1 cup cream
1 1/2 teaspoons Dijon mustard
Few drops fresh lemon juice
2 tablespoons herbes de Provence
2 tablespoons pistachios, chopped

CHICKEN BREASTS WITH SHRIMP SAUCE

Make and share this Chicken Breasts With Shrimp Sauce recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Chicken Breasts With Shrimp Sauce image

Steps:

  • Dredge breasts in flour.
  • Cook breasts in butter till browned and juices run clear (about 10 minutes).
  • Remove and keep warm.
  • Add to skillet, onion, green pepper,garlic, and tomato.
  • Cook 5 minutes.
  • Add shrimp.
  • Cook 2 minutes.
  • Pour sauce over chicken breasts.

4 chicken breast halves, pounded to 1/4 inch thick
1/2 cup flour
3 teaspoons butter
1/4 cup minced onion
1 teaspoon chopped green pepper
2 cloves garlic, minced
1 small peeled, chopped tomatoes
1 can baby shrimp (with juice)

CHICKEN & SHRIMP FETTUCCINE

Saucy and special, this hearty pasta works as well for Wednesday night as it does for a Saturday dinner with company. You'll love the rich combination of bacon, chicken, shrimp and fresh baby spinach. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9



Chicken & Shrimp Fettuccine image

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings., In the same skillet, saute chicken in reserved drippings until no longer pink. Remove and keep warm., Add the tomatoes, spinach, cream, sage and 1/4 cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted. Drain fettuccine and add to skillet. Stir in the chicken and shrimp; heat through. Remove from the heat. Sprinkle with bacon and remaining cheese.

Nutrition Facts : Calories 483 calories, Fat 23g fat (11g saturated fat), Cholesterol 169mg cholesterol, Sodium 601mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 34g protein.

8 ounces uncooked fettuccine
4 bacon strips, chopped
3/4 pound boneless skinless chicken breasts, cubed
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
2 cups fresh baby spinach, coarsely chopped
3/4 cup heavy whipping cream
1/2 teaspoon dried sage leaves
1/2 cup grated Parmesan cheese, divided
3/4 pound peeled and deveined cooked medium shrimp

SHRIMP-FILLED CHICKEN BREASTS IN CHAMPAGNE SAUCE

Our elegant shrimp-filled chicken breasts are ready in only 40 minutes. Top with our creamy Champagne sauce.

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 11



Shrimp-Filled Chicken Breasts in Champagne Sauce image

Steps:

  • Between sheets of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • Spread 1 side of each chicken breast with 1/2 teaspoon mustard; sprinkle each with 1/4 teaspoon salt. Top each chicken breast with 3 shrimp. Starting at a short side, roll up chicken; secure with toothpick.
  • In 8- to 10-inch nonstick skillet, heat butter and oil over medium-high heat. Add chicken; cook 5 to 8 minutes, turning frequently to brown all sides.
  • Stir in shallots and Champagne. Cover; cook 3 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from skillet to plate; cover and keep warm.
  • Stir cream and remaining 1/2 teaspoon salt into Champagne mixture. Heat to boiling. Continue to cook about 5 minutes, stirring constantly, until sauce thickens and is reduced by half. Remove from heat. Stir in chopped summer savory.
  • Serve sauce with chicken. Garnish with sprigs of summer savory.

Nutrition Facts : ServingSize 1 Serving

6 boneless skinless chicken breasts
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
18 medium (26 to 30 count) uncooked deveined peeled shrimp
2 tablespoons butter
2 tablespoons olive oil
2 shallots, thinly sliced
1 1/2 cups Champagne
1/4 cup whipping cream
1 tablespoon chopped fresh summer savory leaves
6 sprigs fresh summer savory

SHRIMP - STUFFED CHICKEN BREASTS

Make and share this Shrimp - Stuffed Chicken Breasts recipe from Food.com.

Provided by Ms. Samtastic

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7



Shrimp - Stuffed Chicken Breasts image

Steps:

  • Pound chicken breasts. Turn inside part of chicken breast facing up. Combine shrimp, celery and onion. Place 1/2 shrimp mixture in small bowl with 1/2 cup soup. Spread on chicken breasts. Roll up and secure with toothpicks.
  • In 8 inch baking dish, melt butter in oven at 350 degrees. Place stuffed chicken in butter, rolling to coat all sides. Cover. Bake at 350 degrees for 30 minutes. Drain off excess liquid. In small bowl combine remaining shrimp mixture with remaining soup. Spoon over chicken in dish.
  • Bake, uncovered, an additional 10 to 15 minutes or until chicken is tender. Remove toothpicks from rolls. Sprinkle with paprika. Stir sauce in pan. Spoon over chicken breasts. Recipe may be halved or doubled. For a different flavor, try fresh or frozen crabmeat in place of shrimp. Good served with wild rice.

4 large boneless skinless chicken breast halves
1 (4 ounce) can drained baby shrimp or 4 ounces frozen shrimp, thawed
1/2 cup finely chopped celery
2 tablespoons finely chopped onions
1 (10 3/4 ounce) can cream of celery soup, undiluted
1 tablespoon butter
1/2 teaspoon paprika

CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE

My kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. -Joe Milholland, Smelterville, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11



Chicken and Shrimp with Lemon Cream Sauce image

Steps:

  • In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.

Nutrition Facts : Calories 443 calories, Fat 20g fat (10g saturated fat), Cholesterol 133mg cholesterol, Sodium 472mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 30g protein.

10 ounces uncooked fettuccine
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 pound boneless skinless chicken breasts, cubed
1/2 teaspoon garlic salt
1 tablespoon olive oil
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 cup heavy whipping cream
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

SAVORY CHICKEN BREASTS

This is my favorite chicken recipe. It is delicious. My whole family loves it.

Provided by LEAGLE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 7



Savory Chicken Breasts image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
  • Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

Nutrition Facts : Calories 496.8 calories, Carbohydrate 27.1 g, Cholesterol 124.7 mg, Fat 24.1 g, Fiber 1.2 g, Protein 40.9 g, SaturatedFat 12.6 g, Sodium 895.8 mg, Sugar 3.2 g

4 skinless, boneless chicken breast halves
ground black pepper to taste
4 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup milk
1 cup dry bread crumbs
3 tablespoons butter, melted

WHISKEY-GLAZED CHICKEN AND SHRIMP WITH GARLIC MASHED POTATOES RECIPE BY TASTY

A homestyle take on a restaurant favorite, crispy chicken breasts and panko-breaded shrimp are coated in a sweet and savory whiskey glaze. It's all served up with a side of roasted garlic mashed potatoes.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h50m

Yield 2 servings

Number Of Ingredients 27



Whiskey-Glazed Chicken And Shrimp With Garlic Mashed Potatoes Recipe by Tasty image

Steps:

  • Preheat the oven to 350°F (180°C).
  • Drizzle the halved head of garlic with the olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Wrap the garlic in foil.
  • Bake for 40-50 minutes, until the garlic cloves are golden and tender. Set aside to cool.
  • Season the chicken on both sides with 1 teaspoon salt and 1 teaspoon pepper.
  • Add the eggs and panko to 2 shallow dishes.
  • Coat the chicken breasts in the eggs, then dredge in the bread crumbs, making sure bread crumbs adhere to the chicken.
  • Heat 3 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken to the hot oil and cook until golden brown on both sides and cooked through, 5-8 minutes. Remove the chicken from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
  • Season the shrimp with ¼ teaspoon pepper and ½ teaspoon salt. Coat the shrimp in the eggs, then dredge in the bread crumbs, making sure the bread crumbs adhere to the shrimp.
  • Heat the remaining 3 tablespoons of oil in the same pan over medium heat. When the oil is shimmering, add the shrimp to the skillet and cook for 2-3 minutes per side, or until golden brown. Remove the shrimp from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
  • Make the whiskey glaze: Squeeze the cloves from one half of the roasted garlic head into a medium bowl. Using the back of a fork, mash the garlic cloves into a paste. Add the pineapple juice, water, soy sauce, teriyaki sauce, and brown sugar. Whisk until the sugar dissolves.
  • Pour the sauce into the same skillet and bring to a simmer over medium heat. Once simmering, whisk in the lemon zest and juice, onion, crushed pineapple, whiskey, and cayenne. Gently simmer for 20-30 minutes, or until the sauce is thick and syrupy.
  • While sauce is cooking, make the mashed potatoes: Add the potatoes to a large pot and cover with cold water by 1 inch (2 ½ cm). Bring to a boil over high heat and cook until fork-tender, about 20 minutes.
  • Drain the potatoes and return to the warm pot. Add the remaining half head of roasted garlic cloves. Mash into the potatoes with a potato masher or wooden spoon. Add the butter and cream and stir to incorporate. Season with the remaining salt and pepper.
  • Return the chicken and shrimp to the skillet and turn to coat in the sauce. Transfer the chicken and shrimp to plates with a few spoonfuls of the mashed potatoes and garnish with the parsley.
  • Enjoy!

1 head garlic, halved crosswise
2 tablespoons olive oil
1 ½ teaspoons freshly ground black pepper, divided
2 teaspoons kosher salt, divided
3 large eggs, beaten
2 cups panko breadcrumbs
2 boneless, skinless chicken breasts, halved and pounded thin
6 tablespoons vegetable oil, divided
6 large shrimps, peeled and deveined
1 cup pineapple juice
⅔ cup water
1 tablespoon soy sauce
¼ cup teriyaki sauce
1 ¼ cups brown sugar
1 teaspoon lemon zest
3 tablespoons lemon juice
¼ cup white onion, minced
2 tablespoons pineapple, crushed
2 tablespoons whiskey
½ teaspoon cayenne
3 tablespoons fresh parsley, chopped
6 medium red skin potatoes, quartered
cold water, as needed
3 tablespoons unsalted butter
1 cup heavy cream
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

GRILLED SHRIMP AND CHICKEN PASTA

A wonderful creamy pasta in a delicious wine sauce, loaded with grilled shrimp and chicken. This recipe is similar to that of a famous steakhouse which shall remain anonymous! Don't be a 'chicken' - try it!

Provided by Joyce

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14



Grilled Shrimp and Chicken Pasta image

Steps:

  • In a small bowl, mix together the poultry seasoning, cayenne pepper, white pepper, onion powder, and garlic powder. Divide spice mixture in half.
  • In a small skillet, melt butter over low heat. Slowly stir in cream and milk, and 1/2 of spice mixture. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Remove from heat, and set aside.
  • Preheat grill to high heat. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and set aside.
  • In a large skillet, heat olive oil over medium-high heat. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the skillet, and cook for 16 to 20 minutes, or until no longer pink in center and juices run clear. Remove from heat and set aside.
  • Lightly oil grill grate. Cook shrimp on preheated grill for 3 to 4 minutes, or until slightly opaque. Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese, if desired. Enjoy!

Nutrition Facts : Calories 936.6 calories, Carbohydrate 88.5 g, Cholesterol 257 mg, Fat 39.2 g, Fiber 4.1 g, Protein 53.2 g, SaturatedFat 20.6 g, Sodium 307 mg, Sugar 6.2 g

¼ teaspoon poultry seasoning
¼ teaspoon cayenne pepper, or to taste
⅛ teaspoon ground white pepper
⅛ teaspoon onion powder
1 tablespoon garlic powder
2 tablespoons butter
1 cup heavy cream
½ cup milk
1 pound linguine pasta
1 tablespoon olive oil
½ cup white wine
4 skinless, boneless chicken breasts
8 ounces shrimp
3 tablespoons grated Romano cheese

CHICKEN BREASTS WITH ROCK-SHRIMP SAUCE

Categories     Chicken     Rice     Sauté     Quick & Easy     Shrimp     White Wine     Chive     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11



Chicken Breasts with Rock-Shrimp Sauce image

Steps:

  • Put oven rack in middle position and preheat oven to 325°F.
  • Pat chicken dry and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, turning over once, until browned, about 8 minutes total.
  • Transfer chicken with tongs to a small shallow baking pan, reserving fat in skillet. Bake until just cooked through, about 8 minutes.
  • While chicken bakes, add remaining 2 tablespoons oil to skillet and cook garlic over moderate heat, stirring, until pale golden, 1 to 2 minutes. Add wine and tomato paste and simmer, stirring and scraping up any brown bits, 3 minutes.
  • Sprinkle shrimp with remaining 1/4 teaspoon each of salt and pepper, then add to wine mixture and cook, stirring, until opaque, 1 to 2 minutes. Transfer one third of shrimp to a blender, along with enough sauce to blend, and purée until smooth. Stir purée into remaining sauce in skillet. Add cream, lemon juice, and any juices in baking pan and cook over moderately low heat until whole shrimp are just cooked through, about 1 minute.
  • Serve chicken topped with sauce and sprinkled with chives.

4 small skinless boneless chicken breast halves (1 1/4 lb total)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 tablespoon finely chopped garlic
3/4 cup dry white wine
2 tablespoons tomato paste
3/4 lb peeled rock shrimp* or peeled medium shrimp
1/4 cup heavy cream
1/2 tablespoon fresh lemon juice, or to taste
1 tablespoon chopped fresh chives

SHRIMP-STUFFED CHICKEN BREASTS

Filled with a flavorful mix of shrimp, mayonnaise, onions and tarragon, these golden chicken breasts are special enough to serve at a family celebration or dinner party. I round out the meal with grilled bell pepper wedges and grilled pineapple rings.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10



Shrimp-Stuffed Chicken Breasts image

Steps:

  • Flatten chicken to 1/4-in. thickness. In a large bowl, combine the shrimp, onions, mayonnaise, tarragon, lemon juice and Liquid Smoke if desired. Place about 1/3 cup down the center of each chicken breast half; fold chicken over filling and secure with toothpicks., Brush chicken with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or no longer pink. Discard toothpicks.

Nutrition Facts : Calories 381 calories, Fat 20g fat (3g saturated fat), Cholesterol 230mg cholesterol, Sodium 739mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein.

6 boneless skinless chicken breast halves (6 ounces each)
2-1/2 cups frozen cooked salad shrimp, thawed
1/2 cup chopped green onions
1/2 cup mayonnaise
1 tablespoon dried tarragon
1 tablespoon lemon juice
1/2 teaspoon Liquid Smoke, optional
1 tablespoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper

SHRIMP-STUFFED CHICKEN WITH CREAM SAUCE

I found a great deal on chicken breasts and was looking for something different to do with some of them since we have been eating so much chicken lately. I came up with this and it's not too bad, if I do say so myself. I served it with wild rice and peas.

Provided by Sheynath

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12



Shrimp-Stuffed Chicken With Cream Sauce image

Steps:

  • Soften the cream cheese slightly. Mix green onions, shrimp, worcestershire and tabasco into the cream cheese. Divide into 4 equal portions.
  • Gently loosen skin at one end of each breast piece, making sure to keep as much skin intact on the long sides as possible. Push one portion of shrimp mixture under skin of each breast piece. Carefully smooth the mixture down the length of the chicken as evenly as you can.
  • Bake the chicken at 350 degrees for 35-40 minutes, or until chicken tests done. I put mine on a rimmed cookie sheet, you could also use a 9X13 baking dish.
  • Meanwhile, heat the olive oil in a small skillet over medium heat. Saute the minced shallot until it just begins to brown.
  • Add the wine to the shallots and simmer 5-10 minutes, until the wine has reduced to half.
  • Add the tomato to the wine and heat through, then pour in the cream. Bring the wine mixture to a boil, then simmer until sauce reduces and thickens, another 5-10 minutes. Taste sauce and add salt and pepper to your liking.
  • Spoon sauce over chicken and serve.

Nutrition Facts : Calories 398.4, Fat 26.6, SaturatedFat 12.3, Cholesterol 184.4, Sodium 234.5, Carbohydrate 6.1, Fiber 0.9, Sugar 1.9, Protein 29.9

4 chicken breast halves (bone-in, skin-on)
4 ounces cream cheese
4 green onions, sliced thin
1/2 lb raw shrimp, cleaned and coarsely chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon olive oil
1 shallot, minced fine
1/3 cup dry white wine
1 large tomatoes, cored and diced small
1/4 cup heavy cream
salt and pepper

STUFFED CHICKEN BREASTS WITH SHRIMP

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14



Stuffed Chicken Breasts With Shrimp image

Steps:

  • Place 4 of the chicken breast halves, skinned side down, on a flat surface. Using a sharp knife, slice halfway through the meatiest portion of each breast half. Open up the breast, butterfly-style, and pound lightly with a mallet without breaking the tissues. On one half of the underside of the breast there is a detachable piece of meat known as the fillet. Remove and pound each of these lightly to flatten. Set aside.
  • Cut the remaining chicken breast half into 1-inch cubes. Put the cubes in the container of a food processor or electric blender and start blending while adding the cream, Tabasco sauce, salt and pepper. Blend thoroughly. There should be about 1/2 cup. Arrange 2 of the shrimp close together in the center of each flattened chicken breast half. Spoon an equal portion of the blended mixture over the shrimp. Cover with flattened fillets. Fold the outer portions of each chicken breast half over the filling to enclose it compactly.
  • Heat 1 tablespoon of the butter in a skillet large enough to hold the chicken in one layer. Add the onion and shallots and cook until wilted.
  • Slice off the core end of the tomato and cut the tomato into 1/2-inch cubes.
  • Add these to the skillet. Add the thyme, basil and wine. Arrange the stuffed breast halves over the mixture and bring to the boil. Cover closely and cook 10 minutes.
  • Transfer the chicken breasts to a warm serving dish. Cook the sauce down over high heat about 2 minutes.
  • Swirl in the remaining 1 tablespoon butter and add the parsley. Stir. Pour the sauce over the chicken breasts and serve hot.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 8 grams, Sodium 830 milligrams, Sugar 3 grams, TransFat 0 grams

5 skinless, boneless chicken breast halves, about 1 1/2 pounds
1/4 cup heavy cream
1/4 teaspoon Tabasco sauce
Salt to taste if desired
Freshly ground pepper to taste
8 large shrimp, about 1/2 pound, shelled and deveined
2 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped shallots
1 large, red ripe tomato, about 1/2 pound
1 sprig fresh thyme or 1/2 teaspoon dried
6 fresh basil leaves or 1 teaspoon dried
2/3 cup dry white wine
1 tablespoon finely chopped parsley

GARLIC CHICKEN AND SHRIMP

Serve Garlic Chicken and Shrimp over hot cooked seasoned noodles or rice. Adapted from About.com, altered a bit to our taste.

Provided by Brenda.

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11



Garlic Chicken and Shrimp image

Steps:

  • In a large skillet, melt the butter with olive oil.
  • Add garlic, basil, parsley, salt, and seasoning.
  • Heat over medium low heat and add the tomatoes, onions, chicken and shrimp.
  • Cover and cook the shrimp and chicken mixture, stirring occasionally, for about 10 to 15 minutes, or until cooked through, and chicken is no longer pink inside.

2 -3 boneless chicken breast halves, about 1 pound, cut into bite sized pieces
1 lb large raw shrimp, peeled, deveined
6 tablespoons butter
1/4 cup olive oil
1 (14 1/2 ounce) can diced tomatoes, drained
2 green onions, sliced thin, whites and greens
4 medium garlic cloves, minced
1 tablespoon chopped fresh basil or 1 teaspoon dried leaf basil
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon creole seasoning or 1/2 teaspoon seasoning salt, blend

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CREAMY GARLIC CHICKEN BREASTS - CAFE DELITES
Instructions. Season the chicken with salt, garlic powder and pepper. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess. Heat 2 …
From cafedelites.com


10 BEST SPICY CHICKEN AND SHRIMP RECIPES - YUMMLY
Kielbasa and Chicken Gumbo Pork. file powder, tomato juice, okra, chicken bouillon cubes, onion and 14 more. Red Risotto! AliceMizer. shrimp, olive oil, arborio rice, …
From yummly.com


CAJUN CHICKEN AND SHRIMP WITH CREAMY CAJUN SAUCE
Instructions. Grind oregano, thyme, and basil. Add ground oregano, thyme, and basil to other seasonings. Divide seasoning in half and use to season chicken and shrimp. Melt butter in a …
From cookwithleo.com


OVEN FRIED CHICKEN WITH CREAMY FONTINA SHRIMP SAUCE
Instructions. Cut each chicken breast in half, width-wise, all the way. Place chicken in a shallow, wide bowl and add buttermilk to it. Mix to coat chicken completely. …
From willcookforsmiles.com


CHICKEN BREAST SHRIMP RECIPES RECIPES ALL YOU NEED IS FOOD
¼ cup bourbon whiskey: 2 cloves minced fresh garlic: ¼ cup soy sauce: ¼ cup olive oil: ½ cup brown sugar: 1 lb frozen or fresh, peeled with tail-on shrimp
From stevehacks.com


SHRIMP & CHEESE STUFFED CHICKEN BREASTS - HOPES RECIPES
1/2 lb shrimp clean, peel & devein ; 2 boneless chicken breasts skinless; 2 tbsp olive oil; 1 medium onion chopped; 1 medium red bell pepper chopped; 1 medium green bell pepper …
From hopesrecipes.com


10 BEST SHRIMP STUFFED CHICKEN BREAST RECIPES - YUMMLY
chicken breasts, garlic, butter, herb cheese, thyme, salt, minced onion and 4 more Cheese Stuffed Chicken Breast Veena Azmanov parsley, onion powder, water, garlic …
From yummly.com


CHICKEN BREASTS WITH SHRIMP SAUCE - RECIPE | COOKS.COM
Saute onions and celery, then add shrimp. Cook until just pink. Add enough cream of celery soup to hold together. Season to taste with soy sauce, white Worcestershire and hot sauce. Spread …
From cooks.com


10 BEST GARLIC CHICKEN BREASTS WITH SHRIMP RECIPES
Grilled Honey Garlic Chicken Breasts Recipe Magik. chicken breasts boneless, salt, rice vinegar, garlic cloves, rice vinegar and 15 more. Garlic Chicken Breasts. Nice Food …
From yummly.com


CHICKEN BREAST WITH SEAFOOD SAUCE | SO DELICIOUS
Heat the oil in a skillet over medium heat. Add the chicken and season it with herb salt and pepper on both sides. Cook the chicken for 8-10 minutes per side. After that, melt the butter in …
From sodelicious.recipes


SPICY CHICKEN AND SHRIMP RECIPE WITH RICE - THE SPRUCE EATS
Ingredients. 1 cup uncooked long-grain rice. 1 tablespoon extra virgin olive oil. 1/2 pound boneless chicken breast halves (without skin) 2 jalapeño chile peppers. 1 cup yellow …
From thespruceeats.com


HOW TO COOK COSTCO FROZEN CHICKEN BREAST
Bring to a simmer at medium-high, then lower the heat to low then cover and allow the frozen Costco chicken breasts to cook for approximately 12 to 13 minutes and until your …
From healthiestfoodrecipes.com


DIJON CHICKEN BREASTS - SPEND WITH PENNIES
Instructions. Pound chicken to 1-inch thick and season with salt and pepper. Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or …
From spendwithpennies.com


HAWAIIAN CHICKEN WITH COCONUT RICE | FOODTALK
This Hawaiian Chicken with Coconut Rice is loaded with pineapple chunks, chicken breast, peppers and onion all tossed in a homemade sweet & sour sauce. Bring the tropics to you …
From cdn-fastly.foodtalkdaily.com


10 BEST CHICKEN SHRIMP RECIPES - YUMMLY
Slow Cooker Chicken & Shrimp Jambalaya McCormick. frozen peppers and onions, large shrimp, boneless skinless chicken thighs and 2 more. Jambalaya! KenDixon. …
From yummly.com


BBQ CHICKEN WITH PINEAPPLE - THESUPERHEALTHYFOOD
INGREDIENT NOTES AND SUBSTITUTIONS . Chicken – Since we’ll be chopping it up and coating it with sauce, prep will be much easier and quicker with boneless breasts as …
From thesuperhealthyfood.com


CHICKEN BREASTS WITH SCALLOPS AND SHRIMP - RECIPE | COOKS.COM
3 deboned chicken breasts 1 lb. shrimp 1 lb. scallops, cut up 1/2 lb. mushrooms 3 lg. onions, quartered 2 sm. cans tomato sauce 1 1/2 tbsp. Pernod Garlic powder, salt, and …
From cooks.com


SIMPLE, AMAZING CHICKEN AND SHRIMP STIR FRY - HIP FOODIE MOM
Instructions. In a large skillet or wok, heat the oil over medium-high heat. Add the chicken and. cook for 6 to 8 minutes or until lightly browned. Remove the chicken from the …
From hipfoodiemom.com


15 CHICKEN AND SHRIMP RECIPES TO TRY FOR DINNER | ALLRECIPES
Thai Shrimp, Chicken, Grapefruit, and Coconut Salad. salad with shrimp and grapefruit. View Recipe. this link opens in a new tab. A simple dressing (made with lime juice, fish sauce, …
From allrecipes.com


COCONUT CRUSTED CHICKEN BREAST WITH A SHRIMP THAI CURRY SAUCE
For the Shrimp Thai Curry Sauce: In a sauce pan, add the oil, when hot, add the Shallots cook for a few minutes until they turn very light golden brown. Add the Shrimp and cook for a …
From chefjeanpierre.com


10 BEST SHRIMP CHICKEN DINNER RECIPES - YUMMLY
chicken, shrimp, chopped onion, canola oil, carrots, soy sauce and 9 more Thai Drunken Noodles WilliamBowen72082 broccoli florets, soy, wide rice noodles, red chili, eggs, …
From yummly.com


HONEY GARLIC CHICKEN BREAST | RECIPETIN EATS
Place chicken in skillet and cook for 2 – 3 minutes until golden. Turn and cook the other side for 1 minute. Turn heat down slightly to medium high. Make a bit of room in the pan …
From recipetineats.com


ONE SKILLET CHICKEN WITH LEMON SAUCE AND SHRIMP - FAMILY ON KETO
LEMON and SHRIMP SAUCE. On a remaining oil add 1 TBS of butter, chopped onion and minced garlic cloves and fry until onion is translucent and golden brown. Add …
From familyonketo.com


CHICKEN AND SHRIMP WITH CREAMY SAUCE | SO DELICIOUS
Heat a skillet, add the olive oil and start frying the chicken. Fry for about 4-5 minutes, until golden. Separately, caramelize the brown sugar in a heated skillet. Add the chili slices and the …
From sodelicious.recipes


SLOW COOKER CHICKEN AND SHRIMP WITH FETTUCCINE RECIPE
Cut the chicken into chunks. Heat the olive oil in a large skillet or saute pan over medium heat. Add the chicken chunks and cook until lightly browned, stirring constantly. …
From thespruceeats.com


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