Home
News
Catering
Recipes
Classes
Articles
Chicken St. Germain
The shrimp in Lithuania that were served as part of a meal/garnish were tiny, even smaller than the normal salad shrimp (150-200/lb) that are available here. This makes a generous quantity of sauce.
Ingredients for 2 people
- 2 boneless, skinless chicken breasts, pounded thin and turned in seasoned flour
- 2 tbsp olive oil plus 1 tbsp butter
- 1-2 cloves garlic, peeled and finely crushed
- 10 small cooked shrimp or raw, peeled
- ¼ c sherry -I use Taylor's golden sherry for cooking
- 1 tbsp lemon juice
- ½ cup heavy cream
- ½ c chicken stock
- 2 tsps cornstarch mixed with 1 tbsp cold water
- cubes of fresh mango
- 1/3 c red or black seedless grapes
- salt and pepper
- finely chopped fresh parsley - garnish
Method
1. Heat non stick skillet, add olive oil and butter, add chicken and cook over medium heat, turning until light golden brown. About 2 minutes per side.2. Add sherry and garlic, and let bubble for a minute, add lemon juice. Remove chicken to a plate.
3. Add heavy cream, stock and raw shrimp, plus salt and pepper, stir in cornstarch mix and let simmer for 2-3 minutes until sauce thickens.
4. Return chicken to pan with mango and grapes (and cooked shrimp) and simmer for 2-3 minutes to finish cooking chicken if necessary and allow flavors to combine. Sprinkle with fresh parsley.
Notes
For Cable TV viewers: I changed the recipe to give more sauce without adding more cream after the show was taped. And then thickened the sauce.Naghoo Lacey, proprietor of Royal Delights, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV.
