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Ingredients
- 4 (6 ounce.) chicken breasts, boneless, skinless
- 12 lg. shrimp, peeled and deveined
- 3 ounce. flour
- 2 chicken bouillon cubes
- 6 ounce. sherry wine
- 4 ounce. scallions, minced
- 4 ounce. pimentos, julienne cut
- 6 ounce. mushrooms, sliced
- 6 ounce. snow peas
- 4 cloves garlic, crushed
- 2 ounce. extra virgin olive oil
- 1 ounce. butter
- Salt and pepper to taste
Directions
- Flatten and flour chicken breasts and saute/fry chicken breasts till golden on one side, then add in the shrimp and turn chicken and brown chicken on the other side. Cook for 3 min and then add in the scallions, pimento, mushrooms, garlic, and snow peas, in which order.
- Add in all liquids and bouillon cubes and cook till bouillon cubes are dissolved. To serve, place chicken breasts on plates and pour vegetables and sauce over top. Arrange 3 shrimp on top of each dish. Serve over rice or possibly with pasta. Serves: 4. (Prep and Cooking Time: 45 min)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 8 servings | |
| Calories 322 | |
| Calories from Fat 152 | 47% |
| Total Fat 17.09g | 21% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.08g | |
| Cholesterol 67mg | 22% |
| Sodium 278mg | 12% |
| Potassium 424mg | 12% |
| Total Carbs 15.71g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.91g | 2% |
| Protein 20.42g | 33% |
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