Chicken and Shrimp Clemenceau
3 boneless chicken breasts
2 lbs shrimp, peeled
oil for frying
2 cups peeled and diced Idaho potato (about 2 medium potatoes)
1 cup sliced mushrooms
1 cup green peas, frozen or canned
1 1/2 sticks of butter
4 - 5 finely minced cloves of garlic
½ teaspoon paprika
1 tablespoon fresh, chopped flat leaf Italian parsley
salt and pepper to taste
Fry potatoes in oil til browned or if preferred, blanche them in water then brown them in butter and reserve. Cut chicken into strips. Melt 1 stick of butter in a large skillet. Add the chicken and brown lightly, then reserve. Melt an additional 4 tablespoons of butter (if needed) in the same pan and saute the mushrooms until they release their juices. Add the shrimp and saute until pink, 2 - 3 minutes. Lower the heat and add the garlic and cook for 2-3 minutes. Return the chicken to the pan and add the green peas and potatoes and heat thoroughly. Sprinkle on paprika, parsley and salt and pepper to taste.
Information Source: Poppy Tooker
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