California Chicken Seafood

This recipe is posted by request. Original recipe by J. Harry MacArthur. Easily doubled or tripled.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1⁄2 lb medium shrimp
• 2  tablespoons butter
• 1  tablespoon canola oil
• 3  whole boneless skinless chicken breasts, halved
• 1⁄4 lb scallops, rinced and drained
• 3⁄4 cup  whipping cream
• 1⁄4 cup brandy or 1⁄4 cup cognac
•  chopped chives
•  salt and pepper

Directions

1. Rinse, shell and devein shrimp.
2. Save shells.
3. Set aside shrimp.
4. Heat butter and oil in a large skillet over medium high heat.
5. Add the chicken breasts and cook until golden and center's are no longer pink.
6. Remove chicken and keep warm.
7. Cut scallops into 1/2 inch chunks if large.
8. Add scallops and shrimp to pan and cook until shrimp turn pink, around 3-4 minutes.
9. Remove from skillet.
10. Add shrimp stock, cream, and booze to the pan and boil on high heat stirring often until reduced to about 3/4 cup.
11. Reduce heat to medium-low.
12. Chop cooked chicken and add to pan along with the shrimp and scallops.
13. Coat meat with sauce.
14. Remove from heat and serve with rice or pasta.
15. Shrimp stock: In a 2-3 quart pan combine shrimp shells, 1 cup dry white wine and 1 cup chicken stock.
16. Boil uncovered until reduced to 1 cup.
17. Pour through a fine strainer lined with cheesecloth.
18. Discard shells, reduce stock to 1/2 cup.