Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Olive oil
1/2 c Onion -- finely chopped
1/3 c Celery -- finely chopped
1/3 c Carrot -- finely chopped
4 ts Shallots -- finely chopped
1/2 ts Garlic -- minced
2 c Can crushed tomatoes
2 tb Tomato paste
1/2 c Dry white wine
1/4 ts Dried tarragon
Salt and pepper
12 oz Chicken breast
2 tb Butter
1 lb Raw shrimp -- peeled and
- deveined
2 tb Cognac
1/2 ts Fresh tarragon -- chopped
1/2 ts Fresh parsley -- finely chopped
Heat the oil in a saucepan and add the onion, celery, carrot, 1 ts
shallots, and garlic. Cook, stirring, until the onion is wilted.
Add the tomatoes, tomato paste, wine, and dried tarragon. Add salt
and pepper to taste. Bring to a boil and let simmer about 15 minutes.
Meanwhile, cut away all membranes and fat attached to the chicken
breast. Cut the chicken into 1/2" wide shreds.
Melt the butter in a skillet and, when it is quite hot but not
brown, add the chicken. Sprinkle with salt and pepper to taste.
Cook, stirring to separate the pieces, about 45 seconds. Add the
shrimp and stir. Cook, stirring occasionally, about 1 minute.
Add the remaining shallots, and sprinkle over the cognac. Add the
fresh tarragon and parsley. Stir in the tomato sauce and bring to a
boil. Then serve.
