icon-location Los Angeles, CA

CHICKEN BREAST AND SHRIMP WITH PROVENÇAL HERBS IN PISTACHIO DIJONNAISE SAUCE

Chicken

4 servings

NGREDIENTS

4 chicken breasts, 8 ounces each, boneless and skinless
8 shrimp
1 shallot
1 C dry wine
2 T herbes de Provence (tarragon, dill, basil, thyme)
1 C chicken broth
1 C cream
1 1/2 t Dijon mustard
2 garlic cloves
2 T pistachio
2 T butter
2 T olive oil
few drops lemon
to taste salt and pepper

Los Angeles, CA,