- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
5 servings
suggest servings
| 1 | tablespoon | olive oil | |
| 1/2 | cup | onion | finely chopped |
| 1/3 | cup | celery | finely chopped |
| 1/3 | cup | carrot | finely chopped |
| 4 | teaspoons | shallots | finely chopped |
| 1/2 | teaspoon | garlic | minced |
| 2 | cups | tomatoes, canned | crashed |
| 2 | tablespoons | tomato paste | |
| 1/2 | cup | white wine | dry |
| 1/4 | teaspoon | tarragon leaves | |
| 1 | x | salt and black pepper | |
| 12 | ounces | chicken breasts | |
| 2 | tablespoons | butter | |
| 1 | pound | shrimp | raw, peeled and deveined |
| 2 | tablespoons | cognac | |
| 1/2 | teaspoon | tarragon | fresh, chopped |
| 1/2 | teaspoon | parsley leaves | fresh, finely chopped |
Heat the oil in a saucepan and add the onion, celery, carrot, 1 ts shallots and the garlic. Cook, stirring, until the onion is wilted. Add the tomatoes, tomato paste, wine, and dried tarragon. Add salt and pepper to taste. Bring to a boil and let simmer about 15 minutes.
Meanwhile, cut away all membranes and fat attached to the chicken breast. Cut the chicken into 1/2 inch wide shreds. Melt the butter in a skillet and, when it is quite hot but not brown, add the chicken. Sprinkle with salt and pepper to taste. Cook, stirring to separate the pieces, about 45 seconds. Add the shrimp and stir. Cook, stirring occasionally, about 1 minute.
Add the remaining shallots, and sprinkle over the cognac. Add the fresh tarragon and parsley. Stir in the tomato sauce and bring to a boil. Then serve.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 4.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 224mg | 75% |
| Sodium 423mg | 18% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.0g | |
| Protein 33.0g | 67% |
| Vitamin A | 43% | Vitamin C | 25% | |
| Calcium | 9% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
General:Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges....
I found this recipe very simple and very flavourful. I LOVED it. Took the leftovers for lunch the next day, made extra just for the occation.:-)
Add your comment