Chicken Breasts With Rock-Shrimp Sauce
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
44
Sourness
35
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tsp
Salt1 tsp
Black Pepper1 cup
Olive Oil1 tbsp
Garlic (finely chopped)3 cup
White Wine (dry)2 tbsps
Tomato Paste1 cup
Heavy Cream1 tbsp
Chives (chopped fresh)Directions:
1
Put oven rack in middle position and preheat oven to 325°F
2
Pat chicken dry and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper
3
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, turning over once, until browned, about 8 minutes total
4
Transfer chicken with tongs to a small shallow baking pan, reserving fat in skillet
5
Bake until just cooked through, about 8 minutes
6
While chicken bakes, add remaining 2 tablespoons oil to skillet and cook garlic over moderate heat, stirring, until pale golden, 1 to 2 minutes
7
Add wine and tomato paste and simmer, stirring and scraping up any brown bits, 3 minutes
8
Sprinkle shrimp with remaining 1/4 teaspoon each of salt and pepper, then add to wine mixture and cook, stirring, until opaque, 1 to 2 minutes
9
Transfer one third of shrimp to a blender, along with enough sauce to blend, and purée until smooth
10
Stir purée into remaining sauce in skillet
11
Add cream, lemon juice, and any juices in baking pan and cook over moderately low heat until whole shrimp are just cooked through, about 1 minute
12
Serve chicken topped with sauce and sprinkled with chives
13
Put oven rack in middle position and preheat oven to 325°F
14
Pat chicken dry and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper
15
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, turning over once, until browned, about 8 minutes total
16
Transfer chicken with tongs to a small shallow baking pan, reserving fat in skillet
17
Bake until just cooked through, about 8 minutes
18
While chicken bakes, add remaining 2 tablespoons oil to skillet and cook garlic over moderate heat, stirring, until pale golden, 1 to 2 minutes
19
Add wine and tomato paste and simmer, stirring and scraping up any brown bits, 3 minutes
20
Sprinkle shrimp with remaining 1/4 teaspoon each of salt and pepper, then add to wine mixture and cook, stirring, until opaque, 1 to 2 minutes
21
Transfer one third of shrimp to a blender, along with enough sauce to blend, and purée until smooth
22
Stir purée into remaining sauce in skillet
23
Add cream, lemon juice, and any juices in baking pan and cook over moderately low heat until whole shrimp are just cooked through, about 1 minute
24
Serve chicken topped with sauce and sprinkled with chives