Chicken Breasts With Shrimp Sauce
- Ready In:
- 4 chicken breast halves, pounded to 1/4 inch thick
- 1⁄2 cup flour
- 3 teaspoons butter
- 1⁄4 cup minced onion
- 1 teaspoon chopped green pepper
- 2 cloves garlic, minced
- 1 small peeled, chopped tomatoes
- 1 can baby shrimp (with juice)
- Dredge breasts in flour.
- Cook breasts in butter till browned and juices run clear (about 10 minutes).
- Remove and keep warm.
- Add to skillet, onion, green pepper,garlic, and tomato.
- Cook 5 minutes.
- Add shrimp.
- Cook 2 minutes.
- Pour sauce over chicken breasts.
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Inez, another great, easy stovetop recipe! I omited the peppers, DH doesn't care for them. And then DH got his hands into making the meal and drained all the liquid from the canned shrimp, argh! I sent him on his way and added a little bit of water; it still tasted good. Served with a side of boxed garlic and olive oil angel hair pasta and salad.
I can easily see why you get raves on this recipe...what a wonderful combination of flavors! Even the children enjoyed this one and that makes it a keeper in my cookbook. I made the recipe exactly as stated and served French Rolls with Honey Butter and NancyB's Potatoes O'Brien to accompany it. Thanks for a winning recipe!!
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After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!