Champagne Chicken And Shrimp Recipe
Champagne Chicken And Shrimp is tender chicken breasts and shrimp with mushrooms and champagne. Feel free to use dry white wine in this recipe if you don't have the Champagne. Champagne Chicken And Shrimp is generally served with garlic mashed potatoes and seasonal vegetables. Try and enjoy!
Ingredients
2 pounds medium-sized shrimp
2 green onions, cut into 1-inch pieces
3 tablespoons lemon juice
1 1/2 teaspoons salt
3 tablespoons butter or margarine
3 whole medium-sized chicken breasts, boned and each cut in half
3/4 pound mushrooms, thinly sliced
1 cup water
1/3 cup all-purpose flour
1 envelope chicken-flavor bouillon
1 1/2 cups half-and-half
3/4 cup Champagne or other sparkling dry white wine
Directions
1. Shell and devein shrimp. If you like, leave tail part of shells on for attractive appearance. In medium-sized bowl, combine shrimp, green onions, lemon juice, and salt; set aside.
2. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook chicken breasts until well browned on all sides and fork-tender, about 10 minutes. Remove chicken to platter and keep warm.
3. In drippings in skillet, cook mushrooms until tender, about 5 minutes. With slotted spoon, remove mushrooms to small bowl.
4. In same skillet over high heat, cook shrimp mixture until shrimp turn pink, about 5 minutes. With slotted spoon, remove shrimp to platter with chicken.
5. In small bowl, stir water, flour, and bouillon until blended; gradually stir flour mixture into liquid in skillet; add half-and-half and Champagne. Cook over medium heat, stirring constantly, until mixture thickens slightly and boils. Stir in mushrooms; heat through. Pour sauce over chicken and shrimp on platter.
2. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook chicken breasts until well browned on all sides and fork-tender, about 10 minutes. Remove chicken to platter and keep warm.
3. In drippings in skillet, cook mushrooms until tender, about 5 minutes. With slotted spoon, remove mushrooms to small bowl.
4. In same skillet over high heat, cook shrimp mixture until shrimp turn pink, about 5 minutes. With slotted spoon, remove shrimp to platter with chicken.
5. In small bowl, stir water, flour, and bouillon until blended; gradually stir flour mixture into liquid in skillet; add half-and-half and Champagne. Cook over medium heat, stirring constantly, until mixture thickens slightly and boils. Stir in mushrooms; heat through. Pour sauce over chicken and shrimp on platter.
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