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Louisiana Lagniappe Grill's Breast of Chicken Acadian
2 7-8 oz. chicken breasts, pounded
all-purpose seasoning, to taste
2 oz. melted butter
8-oz. small peeled shrimp
1/4 cup julienne tasso
1/4 t. minced garlic
2 T. sliced green onions
2 oz. white wine
1/2 C. heavy cream
1/2 stick butter, cut into 4 pieces
Season the chicken breasts to taste with all-purpose seasoning.
Place a saute pan over a medium-high flame and add melted butter. Saute the chicken breasts on the first side until golden brown, approximately 5 -6 minutes. Turn and cook on the second side for five minutes over a medium-low flame. Remove the chicken from the pan and keep warm.
Over a medium-high flame, add the shrimp and tasso to the skillet and cook for about three to five minutes.
Deglaze the pan with white wine and add heavy cream.
Season with the all-purpose seasoning to taste. Reduce the cream by half. Add green onions and swirl in the butter one piece at a time, until all is incorporated. Remove from heat immediately. Place the chicken breasts on plates and divide the sauce evenly between the two.
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