A Recipe from the Breast Friends

Recipe from "The Breast of Friends Cookbook".
For more information on the Breast Friends, see our previous post or their website.

THE “BREAST” CHAMPAGNE CHICKEN AND SHRIMP

20-30 shrimp, (tailed and deveined or
precooked shrimp)
2 green onions
2 tablespoons lemon juice
1 teaspoon salt and ½ teaspoon pepper
1 cup water
¼ cup flour
1 cube chicken bouillon
3 tablespoons butter
6 boneless skinless chicken breasts
¾ pound mushrooms, thinly sliced
2 cups heavy cream
1 cup champagne

Shell and de-vein shrimp or if you are using precooked shrimp-thaw. In a medium bowl combine shrimp, green onions (cut diagonally in pieces 1 inch long), lemon juice and salt; set aside. In small bowl combine water, flour, and bouillon; set aside.
Add butter to a large skillet and over medium heat, cook chicken breasts until browned and tender (approx. 10 -12 minutes). Add 1/3 cup champagne to the frying pan and simmer the chicken breasts for another 3-4 minutes.
While chicken is simmering cook mushrooms in another frying pan, until tender. Remove with slotted spoon when done. Drain shrimp and in the mushroom skillet over high heat cook shrimp mixture until shrimp turns pink about 5 to 7 minutes or 1-2 minutes to heat precooked shrimp. Remove chicken to a platter and keep warm. Stir flour mixture (set aside earlier) into chicken skillet until blended. Gradually add cream and champagne. Cook, stirring constantly until mixture thickens and boils; stir in mushrooms; heat thoroughly. Place a few shrimp on each chicken breast and pour sauce over chicken and shrimp. Dish can be prepared ahead and reheated.