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Ingredients:

  • 1 each marinated chicken breast, cut in half, tendon removed and pounded into two 1/8" thin
  • cutlets
  • 5 each 21/25 shrimp
  • Flour as needed for dredging
  • 1 oz. garlic oil
  • 2 oz. white wine
  • 1 oz. heavy cream
  • 1.5 oz. (2 purple scoops) cherry pepper cilantro compound butter
  • 1/8 teaspoon salt and pepper blend
  • 10" sauté pan
  • Large dinner plate and steak knife
  • Edible flower garnish

Directions:

  1. Heat garlic oil in pan over high heat until hot but not smoking
  2. Dredge chicken cutlets in flour. Chicken should be lightly coated with flour
  3. Shake off any excess flour and transfer to hot pan
  4. Sprinkle with salt and pepper mix
  5. Cook for about 1 minute and then add shrimp
  6. Cook for 1 more minute then turn over chicken and shrimp
  7. At this point chicken should be nicely caramelized and shrimp should be light pink
  8. Continue to cook for 2 more minutes until chicken and shrimp are cooked through, then add wine to
  9. deglaze for 15 to 20 seconds
  10. Add cream and return to a brief boil. As soon as cream boils remove from heat
  11. Add cherry pepper butter and swirl in pan to form an emulsified sauce

Provided by: Tupelo Honey Cafe

3/23/2014

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