Aztec Chicken
From waterlily 15 years ago
Ingredients
- 4 chicken breasts, boneless and skinless shopping list
- 3/4 cup seasoned flour (seasoned to your taste) shopping list
- 1 egg shopping list
- 1 cup half & half, milk, cream OR 1/2 cup milk and 1/2 cup cream cheese or sour cream shopping list
- 3/4 cup olive oil shopping list
- 8-10 shrimp, peeled and deveined shopping list
- 2-4 cloves garlic, crushed shopping list
- 1/4 cup chopped green chilis shopping list
- 4 slices chopped cooked bacon shopping list
- 1/2 cup spiced rum shopping list
- 1/2 quart chicken stock shopping list
- 1 avocado, sliced shopping list
- salt and pepper to taste shopping list
How to make it
- Dredge the chicken breasts in seasoned flour.Combine the egg and your choice of 1/2 & 1/2, milk, cream, or sour cream/cream cheese and milk mixture. mix well. Coat the floured chicken breasts completely with the egg-cream mixture. Place the chicken on a wire rack to let the excess drip off.
- Heat the oil over medium heat in a medium or large skillet. Place the chicken breasts in the skillet and cook for about 5 minutes one one side. Turn the chicken and cook for about 4 more minutes. Make room for the shrimp in the skillet, and cook the shrimp about halfway done. Add the garlic, chilis, and bacon, and stir together.
- Remove skillet from the heat and add the rum and ignite. Allow the flames to subside. Return the skillet to the heat, pour in the chicken stock and season with salt and pepper. Reduce by 1/3 and then add the avocado. Reduce a little further until it has the consistency of a glaze.
- To serve place the shrimp over the chicken breasts and drizzle the glaze on top.
The Rating
Reviewed by 7 people-
This one got my juices going. Wonderful.
jenniferbyrdez
in kenner loved it
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yummy yum yum!!
greekgirrrl
in Long Island loved it
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Yummy. Going on the list to make for next week!
jencathen
in loved it
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