I am a Canadian of British heritage, so my stomach can’t tolerate most Cajun dishes, but my mind insists that I try. Much to my dismay while visiting New Orleans twice in my life, I have found that “hot” spices do not make a dish tastier to my palate; they, in fact, make it intolerable. But the recipe’s are so good otherwise. The solution? A milder version. This creamy recipe uses fresh shrimp and beaten chicken to guarantee the flavor, but I succumbed to the heritage of such dishes and added a dash of Paprika and Cayenne pepper. It does elevate the dish, but for the faint of heart, it is also very, very digestible.
2 chicken breasts, cut in half horizontally
1 and 1/2 tsp oil
1 tbsp butter
1/2 lb raw shrimp
1/2 onion, finely chopped
2 tspn butter
1 large tomato, diced
3 garlic cloves, minced
1/4 cup wine
3 tbsp fresh basil, chopped
1/2 cup chicken broth
1/3 cup whipping cream
1/2 cup half and half cream
1/2 tsp paprika
1/4 tsp cayenne pepper
1/3 tspn salt
1/8 tspn pepper
- Cut both chicken breasts in half lengthwise. Beat chicken until about 1/4″ in thickness
- Season both sides of the chicken breast with salt and pepper to taste. In a large skillet on med/high heat, add oil. Once hot, add chicken. Saute chicken until fully cooked an browned (3-4 min per side)
- Remove the chicken from the skillet, add 1 tbsp butter and shrimp to skillet. Cook for about 2-3 minutes per side, or until shrimp is cooked. Remove from skillet.
- In the same skillet, sute the onions with 2 tbsp butter for about 3 minutes, stirring as needed until onions are tender.
- Add the tomatoes, minced garlic, wine and cook for anothr 5 minutes.
- Add the broth, heavy whipping cream, half and half, and the seasonings. Stir and simmer 2-3 mintues, until the sauce starts to thicken.
- Add the chicken and shrimp back to pan. Cook until chicken and shrimp are reheated.
- Serve with crusty bread for dipping into the sauce