Chicken & Shrimp Sauce for Pasta/title> </head> <body bgcolor=#FFFEF7><hr size=5 noshade> <table cellspacing=3 cellpadding=0> <tr><td rowspan=2><p align=center> <a href="./yjn_chickshrimp1x.html"> <img src="./img/yjn_chickshrimp1c.jpg" align=left border=0 hspace=8 alt="Serving"></a> <br clear=left>Click to Enlarge </p></td> <td colspan=4> <big><big><big><b>Chicken & Shrimp Sauce for Pasta</b></big></big> <br><b>Italian</b></big> <hr size=2 noshade></tr> <tr> <td nowrap valign=top>For 1 #<br>Effort:<br>Sched:<br>DoAhead:</td> <td nowrap valign=top>pasta<br>moderate<br>3/4 hr<br>Yes</td> <td width=4 bgcolor="#F5F2E1"><br></td> <td valign=top> This sauce is delicate in flavor and at the same time substantial. It adheres very well to smooth pasta so use it with simple smooth shapes. <td> </tr> </table> <hr size=2 noshade align="left"> <table cellspacing=3 cellpadding=0> <tr valign=top> <td width=8> <br><br><br><br><br> <td nowrap> 8 <br>8 <br>6 <br>2 <br>2 <br>1/4 <br>1 <br>1 <br>1/4 <br>tt <br>tt <br>1 <br>---- <td width=20> oz <br>oz <br>oz <br>T <br>T <br>c <br>t <br>c <br>c <br> <br> <br># <br>--- </td> <td nowrap> Chicken Breast <br>Shrimp shelled <br>Onion <br>Butter <br>Cognac <br>Wine white dry <br>Cornstarch <br>Stock chicken <br>Cream <br>Salt <br>Pepper <br>Pasta 12 to 16oz <br>--- Garnish <br>Whole Shrimp <br>Parsley </td> <td><ol> <b><u>Prep</u></b> <li>Set aside a couple <b>SHRIMP</b> for garnish and chop the rest small. Chop the <b>CHICKEN BREAST</b> small and mix with shrimp.</li> <li>Simmer the <b>garnish Shrimp</b> in a little water for a few minutes to cook. Set aside.</li> <li>Chop <b>ONION</b> fine.</li> <li>Chop <b>PARSLEY</b> for garnish coarse.</li> <b><u>Run</u></b> <li>Fry <b>Onion</b> in <b>BUTTER</b> over moderate heat, stirring until translucent, then add <b>Chicken Shrimp mix</b> and continue to fry stirring until the onions threaten to show color.</li> <li>Stir in the <b>COGNAC</b> and when it has mostly evaporated stir in the <b>WHITE WINE</b>. Fry stirring over moderate heat until evaporated and the ingredients start to fry again.</li> <li>Sprinkle on the <b>CORNSTARCH</b> and fry stirring a couple minutes until it is cooked by not browned.</li> <li>Stir in the <b>STOCK</b> and <b>CREAM</b>, bring to a simmer for a few minutes.</li> <li>Let cool a bit and run in the food processor with the sharp blade until quite fine.</li> <li>Bring back to a simmer, adjust consistency, and season to taste with <b>SALT</b> & <b>PEPPER</b>.</li> <li>Serve warm over warm pasta in individual rimmed bowls.</li> </ol></td> </tr></table> <b>NOTES:</b> <ol> <li><a href="./measures.html">U.S. measure:</a><small> <b>t</b>=teaspoon, <b>T</b>=Tablespoon, <b>c</b>=cup, <b>qt</b>=quart, <b>oz</b>=ounce, <b>#</b>=pound, <b>cl</b>=clove <b>in</b>=inch <br>yjn_chickshrimp1 050701 lci75</small></li> </ol> <p><small>©<cite>Andrew Grygus</cite> - ajg@aaxnet.com - Linking and non-commercial use permitted</small> <hr size=5 noshade></body></html>