0 recipes from contoocook and beyond


2 eggs
2 cups fresh French breadcrumbs
l/3 cup plus 2 tbsps. parsley chopped
3/4 tsp. salt
l/2 tsp. pepper
3/4 lb. chicken brest halves, skinned and boned
4 tbsps. olive oil
l/2 lb. uncooked large shrimp, peeled and deveined
2/3 cup dry whtie wine
l cup whipping cream
l/4 tsp. cayenne pepper
l/4 cup grated Patrmesan
l/2 lb. fusilli
Place eggs in shallow bowl and beat to blend. Mix breadcrumbs, l/3 cup parsley, 3/4 tsp. salt and l/2 tsp. pepper in another shallow bowl. Dip chicken into eggs, then into breadcrumbs turning to coat evenly. Heat 3 tbsps. of oil in heavy large skillet over med=high heat. Add chicken saute until cooked through, about 4 mins. per side. Transfer to plate. Discard oil in skillet; add l tbsps. of oil. Add shrimp; saute over med=high heat until just cooked through about 3 mins. Use slotted spoon and transfer shrimp to plate with chicken. Add wine to skillet; boil until reduced to l/2 cup, about 2 mins. Add cream; boil until sauce thickens slightly about 3 mins. Mix in cayenne and Parmesan. Cut chicken into l/2″ pieces. Return chicken, shrimp and any collected juices to sauce in skillet. Stir over med heat until heated through. Meanwhile cook fuscilli in large pot of boiling salted water juntil just tender but still fir. Drain pasta. Add to skillet and toss to coat. Season with s&p. Transfer to a large bowl. Sprinkle with 2 tbsps. parsley and serve.
Serves 4 Prodigy. Serve with green salad and Italian breadsticks.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter