Bertolli

Los Angeles Chicken Recipe List

Spazio

, Los Angeles, CA

CHICKEN BREAST AND SHRIMP WITH PROVENÇAL HERBS IN PISTACHIO DIJONNAISE SAUCE

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

METHOD

  • Heat the butter and the olive oil in the sauté pan.
  • Add the shrimp and sauté over high heat, stirring occasionally until the shrimp turn pink, 2-3 minutes.
  • Remove from heat and set aside on a plate.
  • Season the chicken with salt and pepper and add them to the pan over medium heat for 3-4 minutes each side.
  • Add the wine, then the chicken stock and let cook for another 6-8 minutes.
  • Add the shallots & garlic letting them fall to the bottom of the pan until they are tender but not browned.
  • Remove the chicken and set it aside on a plate.
  • In the pan, add the cream, mustard, few drops of lemon, the herbes de Provence and stir all together.
  • Remove pan from the heat.
  • Peel the shells of the shrimp, leaving them intact.
  • Transfer the shrimp to a bowl.
  • Return the sauce to the heat, bring to a boil and simmer until thickened slightly, 2-3 minutes.
  • minutes.
  • Sprinkle with pistachios and serve.

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