You are here

Chicken & Shrimp In Scallop Shells

Chef.at.Home's picture
Ingredients
  Chicken breast 1
  Vegetable oil 4 Tablespoon
  Monosodium glutamate 1⁄2 Teaspoon
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Flour 2 Tablespoon
  Canned deviled ham 2 1⁄4 Ounce (1 Can)
  Canned stewed tomatoes 8 Ounce (1 Can)
  Mushrooms 4 Ounce (1 Can, Whole)
  Worcestershire sauce 1 Teaspoon
  Fresh shrimp 1 Pound, shelled and deveined
  Chopped parsley 1 Tablespoon
Directions

1. Pull skin from chicken breast; cut meat from bones in two large pieces, then cut into 1-inch pieces.
2. Brown in 2 tablespoons of the vegetable oil in a medium-size frying pan; sprinkle with monosodium glutamate; cover. Cook slowly 15 minutes, or until tender.
3. While chicken cooks, saute onion and garlic until soft in remaining 2 tablespoons vegetable oil in a second medium-size frying pan; blend in flour; cook, stirring constantly, until bubbly.
4. Blend in deviled ham, then stir in tomatoes, mushrooms and their liquid, and Worcestershire sauce. Cook, stirring constantly, until mixture thickens and boils 1 minute; remove chicken from its frying pan with a slotted spoon and stir into sauce.
5. Stir shrimps into chicken drippings in frying pan; cook slowly, turning once, 10 minutes, or until tender. Stir into sauce mixture.
6. Spoon into scallop shells, a chafing dish or a keep-hot server; sprinkle with chopped parsley.

Recipe Summary

Method: 
Blending

Rate It

Your rating: None
3.99375
Average: 4 (16 votes)