California Chicken Seafood

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 lb medium shrimp
• 2 tablespoons butter
• 1 tablespoon canola oil
• 3 whole boneless skinless chicken breasts, halved
• 1/4 lb scallops, rinced and drained
• 3/4 cup whipping cream
• 1/4 cup brandy or 1/4 cup cognac
• chopped chives
• salt and pepper

Recipe

• 1 rinse, shell and devein shrimp.
• 2 save shells.
• 3 set aside shrimp.
• 4 heat butter and oil in a large skillet over medium high heat.
• 5 add the chicken breasts and cook until golden and center's are no longer pink.
• 6 remove chicken and keep warm.
• 7 cut scallops into 1/2 inch chunks if large.
• 8 add scallops and shrimp to pan and cook until shrimp turn pink, around 3-4 minutes.
• 9 remove from skillet.
• 10 add shrimp stock, cream, and booze to the pan and boil on high heat stirring often until reduced to about 3/4 cup.
• 11 reduce heat to medium-low.
• 12 chop cooked chicken and add to pan along with the shrimp and scallops.
• 13 coat meat with sauce.
• 14 remove from heat and serve with rice or pasta.
• 15 shrimp stock: in a 2-3 quart pan combine shrimp shells, 1 cup dry wine and 1 cup chicken stock.
• 16 boil uncovered until reduced to 1 cup.
• 17 pour through a fine strainer lined with cheesecloth.
• 18 discard shells, reduce stock to 1/2 cup.