Ingredients:
1/2 lb medium shrimp
2 tablespoons butter
1 tablespoon canola oil
3 whole boneless skinless chicken breasts, halved
1/4 lb scallops, rinced and drained
3/4 cup whipping cream
1/4 cup brandy or 1/4 cup cognac
chopped chives
salt and pepper
Directions:
Rinse, shell and devein shrimp.
Save shells.
Set aside shrimp.
Heat butter and oil in a large skillet over medium high heat.
Add the chicken breasts and cook until golden and center’s are no longer pink.
Remove chicken and keep warm.
Cut scallops into 1/2 inch chunks if large.
Add scallops and shrimp to pan and cook until shrimp turn pink, around 3-4 minutes.
Remove from skillet.
Add shrimp stock, cream, and booze to the pan and boil on high heat stirring often until reduced to about 3/4 cup.
Reduce heat to medium-low.
Chop cooked chicken and add to pan along with the shrimp and scallops.
Coat meat with sauce.
Remove from heat and serve with rice or pasta.
Shrimp stock: In a 2-3 quart pan combine shrimp shells, 1 cup dry white wine and 1 cup chicken stock.
Boil uncovered until reduced to 1 cup.
Pour through a fine strainer lined with cheesecloth.
Discard shells, reduce stock to 1/2 cup.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.