"Elegant, easy and delicious." — MOLSON7
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olive oil, divided
1 (8 ounce) package
sliced fresh mushrooms
large shrimp, peeled and deveined
1 1/4 teaspoons
skinless, boneless chicken breast halves - cut into 1 inch cubes
all-purpose flour, divided
dry white wine
1 1/4 cups
ground black pepper to taste
As is the recipe looked quite bland for my husband's and my tastes. So I more than doubled the garlic, added a bit of lemon juice, was generous with the wine, and threw in lots of freshly grated black pepper. I also was a bit mindful about limiting the amount of oil we used. At the end, this dish turned out lovely! The broth is beautiful especially when served with some steamed white rice or crusty garlic bread. We loved it and will definitely make again, perhaps with just seafood next time - shrimp and scallops. Thanks for the great meal!
To me, a recipe deserves a 4 or 5 star rating when it is good as is (not by adding 4 or 5 ingredients to make it better)... Apparently that's not how everyone on here feels, because yet again I am dissapointed, thinking that a recipe would just be good because of the rating it had. This was a bland recipe, I thought it was OK at best but my boyfriend and cousin didn't even give it that good of a review. We all wound up picking the shrimp out and dipping it in cocktail sauce to have some flavor.. I even added some cheyenne pepper to spice it up a little, it helped but not much.
We really enjoyed this recipe. It has quite a few steps but the end result is worth the effort. I served over angel hair pasta. I used chicken broth instead of water, doubled the garlic, and added lemon pepper as extra seasoning. Topped with some freshly grated parmesan cheese. Fantastic pasta dish when prepared this way.
This recipe has been updated to include 1 1/4 cups water in the ingredient list. - The Staff
This recipe was awesome with a few minor changes. I added a little lemon juice, a lot more garlic, chicken bouillon instead of plain water (tips from other reviewers). I also added a little Italian seasoning and some basil. It turned out delicious. I will be making this one again.
This was pretty good! I didn't have any white wine so I just used chicken broth I also used the chicken broth in place of the water. The default picture really doesn't do this recipe justice. Based on the picture alone I wasn't going to try this recipe but I took a leap of faith and went with it and I am glad I did!
With some minor changes/additions this is a wonderful recipe. Reduce the amount of oil and add it to the skillet, only as needed. Saute the onion and garlic for 2 minutes before adding the shrimp to avoid overcooking. Also, avoid overcooking the chicken, as it will continue to cook, along with the shrimp, when simmered in the final step. We also combined the juice of 1 lemon with the water to make up the 1 1/4 cup measurement. The next time we may use chicken broth, as others have suggested. Either way will be delicious!
It was as simple as it was delicious. Even with all the steps it was worth it.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Shrimp
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 427
** Calories from Fat: 135
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