Chicken And Shrimps Marengo
|Chicken breast||12 Ounce|
|Vegetable oil||4 Tablespoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Canned deviled ham||2 1⁄4 Ounce|
|Canned stewed tomatoes||8 Ounce|
|Canned mushrooms||4 Ounce|
|Worcestershire sauce||1 Teaspoon|
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.