Chicken Breast With Shrimp Mousse Recipes

CHICKEN AND SHRIMP

Steps:

• Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
• Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms.
• In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture.
• Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
• Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.

SHRIMP-FILLED CHICKEN BREASTS IN CHAMPAGNE SAUCE

Steps:

• Between sheets of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• Spread 1 side of each chicken breast with 1/2 teaspoon mustard; sprinkle each with 1/4 teaspoon salt. Top each chicken breast with 3 shrimp. Starting at a short side, roll up chicken; secure with toothpick.
• In 8- to 10-inch nonstick skillet, heat butter and oil over medium-high heat. Add chicken; cook 5 to 8 minutes, turning frequently to brown all sides.
• Stir in shallots and Champagne. Cover; cook 3 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from skillet to plate; cover and keep warm.
• Stir cream and remaining 1/2 teaspoon salt into Champagne mixture. Heat to boiling. Continue to cook about 5 minutes, stirring constantly, until sauce thickens and is reduced by half. Remove from heat. Stir in chopped summer savory.
• Serve sauce with chicken. Garnish with sprigs of summer savory.

CHICKEN SCAMPI II

Steps:

• In a large skillet, heat the butter and oil over medium high until the butter melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
• Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter can be added if needed.

CHICKEN BREAST WITH SHRIMP MOUSSE

Steps:

• Place shrimp in food processor; puree until finely chopped. With the processor running, add cream, egg whites, tomato paste, brandy, salt, and pepper; puree 3 minutes or until a smooth paste forms. Place mousse in pastry bag fitted with medium-size plain tip. Cut chicken breasts in half hengthwise. With tip of knife, slit a deep pocket in thick side of each half. Pipe shrimp mousse into pockets. Fold chicken to enclose mousse, then wrap firmly in double thickness of cheesecloth to hold chicken closed. Cover, and refrigerate until ready to cook. (Note: chicken may be prepared without cheesecloth. Fold chicken over filling and close with toothpicks. Or poach without closing snugly; mousse will puff out slightly but will be attractive.) In large skillet, heat 2 cups chicken broth to boiling. Add chicken, and poach 15 to 20 minutes, or until fork-tender. Remove cheesecloth, and slice breasts crosswise into rounds. Spoon small puddle of tarragon sauce onto warm dinner plates; arrange mousse-filled chicken slices in sauce. For Tarragon Sauce: In a 3 quart saucepan over high heat, bring wine, tarragon and mint to boil. Cook over medium-high heat 10 minutes, or until reduced to about 1/2 cup. Add broth, and boil 15 minutes, or until reduced to about 1-1/2 cups. Add cream, and boil 20 minutes over medium heat until reduced to about 2-1/2 cups. (Watch carefully as cream mixture will boil over easily). Whisk in tomato paste to tint sauce pink; season to taste with salt and pepper.

CHICKEN BREASTS WITH MORELS

Steps:

• Put morels in mixing bowl and add warm water to cover. Let stand 30 minutes or longer. Drain.
• Put each chicken breast half on flat surface, trim off all remnants of fat and sprinkle with salt and pepper.
• Heat 1 tablespoon of butter in small heavy skillet and add 1 tablespoon of shallots. Cook, stirring, until wilted. Add drained morels, salt and pepper. Cook, stirring, about 1 minute and add 1/2 of wine. Cook until liquid is reduced by half. Add cream and cook 2 minutes.
• Heat 2 tablespoons of butter in skillet large enough to hold chicken in one layer. Add chicken pieces and cook over moderately high heat. As chicken pieces cook, stir gently without turning about 3 minutes or until nicely browned. Turn and continue cooking about 5 minutes.
• Transfer chicken to warm serving dish, arranging neatly. Add remaining shallots to skillet and stir briefly. Add remaining wine and stir to dissolve brown particles that cling to bottom of pan. Cook down until not quite evaporated. Add chicken broth and cook 1 minute.
• Heat morels in cream and spoon around chicken.
• Swirl remaining tablespoon of butter into sauce with chicken broth and spoon over chicken pieces.

CHICKEN MOUSSE

Steps:

• 1. First cook chicken in a pot of salted water or use a chicken bouillon cube. Then purree the chicken or finely dice it.
• 2. Melt together cream cheese and tomato soup, whipping with a fork or whisk.
• 3. Just cool.
• 4. Mix together unflavored gelatine and cold water; mix into mayonnaise.
• 5. Using an electric mixer or processor, mix until smooth.
• 6. Stir in cooked shredded chicken, chopped celery, and chopped green onions.
• 7. Lightly oil a mold; pour mousse mixture in.
• 8. Refrigerate for 3 to 4 hours. Then unmold, using a hot, damp cloth around the mold. This makes it easier to come out whole.
• 9. This recipe can be adapted to shrimp. You can use 1 can of tiny shrimps instead of chicken. As for the mold it can be metal or silicone. Just use one greased or stick free 6 cup mold.
• 10. Place the molded mousse out with crackers or brushetta style bread.

GARLIC CHICKEN AND SHRIMP

Steps:

• In a large skillet, melt the butter with olive oil.
• Add garlic, basil, parsley, salt, and seasoning.
• Heat over medium low heat and add the tomatoes, onions, chicken and shrimp.
• Cover and cook the shrimp and chicken mixture, stirring occasionally, for about 10 to 15 minutes, or until cooked through, and chicken is no longer pink inside.

CHICKEN WITH SHRIMP SAUCE

Steps:

• Place chicken breasts on a cutting board, and pound thin with a mallet.
• Heat oil in a large skillet over medium-high heat. Stir in onions and garlic. Place chicken in skillet and brown on both sides. Add 1 cup chicken broth, reduce heat to medium low; cover, and simmer for 10 minutes. Remove skillet from heat.
• Meanwhile, melt butter in a medium saucepan over low heat. Gradually stir in flour, stirring until smooth. Increase heat to medium, and cook briefly until thickened. Stir in milk, lime juice, and tomato paste; cook until it begins to thicken, about 25 minutes. Stir in 1/2 cup chicken broth to thin sauce, and warm through. Remove from heat, and stir in rosemary and shrimp.
• To serve, remove chicken, onions, and garlic to plates with a slotted spoon, and top with sauce.

SHRIMP-STUFFED CHICKEN BREASTS

Steps:

• Flatten chicken to 1/4-in. thickness. In a large bowl, combine the shrimp, onions, mayonnaise, tarragon, lemon juice and Liquid Smoke if desired. Place about 1/3 cup down the center of each chicken breast half; fold chicken over filling and secure with toothpicks., Brush chicken with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or no longer pink. Discard toothpicks.