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Chicken And Shrimps Marengo

Chicken.Maximus's picture
  Chicken breast 12 Ounce
  Vegetable oil 4 Tablespoon
  Monosodium glutamate 1⁄2 Teaspoon
  Onion 1 Large
  Garlic 1 Clove (5 gm)
  Flour 2 Tablespoon
  Canned deviled ham 2 1⁄4 Ounce
  Canned stewed tomatoes 8 Ounce
  Canned mushrooms 4 Ounce
  Worcestershire sauce 1 Teaspoon
  Shrimps 1 Pound

Pull skin from chicken breast; cut meat from bones in two large pieces, then cut into 1-inch pieces.
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.
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.
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.
Stir shrimps into chicken drippings in frying pan; cook slowly, turning once, 10 minutes, or until tender.
Stir into sauce mixture.
Spoon into scallop shells, a chafing dish, or a keep-hot server; sprinkle with chopped parsley.
Serve with small triangles of crisp toast, if you wish.

Recipe Summary

Difficulty Level: 
Side Dish

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