Bangkok Chicken & Shrimp

Directions

Mix flour and salt; dredge chicken breasts, saving the excess flour. Clean and devein shrimp if not already done.

In a large skillet, heat oil over medium-high heat, add chicken, cook, browning on both sides for about 7 to 9 minutes. Remove and set aside.

Add onion, ham, and garlic to the same skillet and sauté over moderate heat until onion is soft; being careful to not burn the garlic. Remove and set aside.

Add the remaining flour, constantly stirring to make sure flour is well-blended, about 1 minute.

Add beer, stirring to blend. Add shrimp, parsley, paprika, and red-hot pepper sauce; mix well.

Arrange chicken breast in the pan; cover and simmer for 20 minutes, adjusting the heat as needed to maintain, around medium-low.

Serve with rice or garlic bread.