Aztec Chicken
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
40
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Seasoned Flour1
Egg1 cup
Heavy Cream12 large
Raw Shrimp (peeled and deveined)3 cup
Bacon (chopped)3 cup
Rum1 pinch
Salt1 pinch
PepperDirections:
1
Heat a large skillet over medium heat until hot, about 2 minutes
2
Dredge the chicken breasts in seasoned flour
3
In a medium bowl, combine the eggs and cream and mix well
4
Place the floured chicken breasts in the egg-cream mixture to coat completely
5
Add the oil to the skillet and allow to heat up
6
Allow the excess coating to drain off the chicken breasts and slowly place in the skillet
7
Cook for 3 to 5 minutes or until the chicken turns deep golden brown
8
Turn the chicken breasts over and cook for another 2 to 4 minutes
9
Place the shrimp in the skillet, allowing them to have touch the bottom of the skillet
10
When the shrimp is cooked halfway add the garlic, pepperoncini, and bacon, and stir together
11
Remove skillet from the heat and add the rum
12
Ignite with a long kitchen match until flames subside
13
Return the skillet to the heat, pour in the chicken stock and season with salt and pepper
14
Reduce by 1/3 and then add the avocado
15
Reduce a little further until it has the consistency of a glaze
16
To serve place the shrimp over the chicken breasts and drizzle the glaze on top