Best Chicken Breast And Shrimp With Provencal Herbs In A Creamy Pistachio Dijon Sauce Recipes

Italian Chicken (or Shrimp) w/Tomato Cream Sauce image

Provided by TheDancingCook

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 ounces thin pasta
12 ounces boneless skinless chicken breasts, cut into strips or shrimp or scallops
1 medium onion, wedged
1 (14 1/2 ounce) can diced Italian tomatoes
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
1/2 teaspoon italian seasoning
1/4 cup whipping cream or 1/4 cup light cream
1 tablespoon olive oil

Steps:

Cook pasta.
Cook chicken, onion& garlic in hot oil until no longer pink.
Drain and return to pan.
Stir in undrained tomatoes, sauce& seasonings.
Bring to a boil, simmer uncovered until thickened (about 10 min.) Slowly add cream and stir constantly.
Serve over pasta.
You can garnish with black pepper and green onions.
*To help thicken sauce, dredge chicken or seafood in flour prior to cooking it.

Nutrition Facts : Calories 331, Fat 10.7, SaturatedFat 4.3, Cholesterol 69.7, Sodium 368.1, Carbohydrate 33.2, Fiber 3.4, Sugar 6.8, Protein 25.7

Shrimp-Stuffed Chicken With Cream Sauce image

Provided by Sheynath

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breast halves (bone-in, skin-on)
4 ounces cream cheese
4 green onions, sliced thin
1/2 lb raw shrimp, cleaned and coarsely chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon olive oil
1 shallot, minced fine
1/3 cup dry white wine
1 large tomatoes, cored and diced small
1/4 cup heavy cream
salt and pepper

Steps:

Soften the cream cheese slightly. Mix green onions, shrimp, worcestershire and tabasco into the cream cheese. Divide into 4 equal portions.
Gently loosen skin at one end of each breast piece, making sure to keep as much skin intact on the long sides as possible. Push one portion of shrimp mixture under skin of each breast piece. Carefully smooth the mixture down the length of the chicken as evenly as you can.
Bake the chicken at 350 degrees for 35-40 minutes, or until chicken tests done. I put mine on a rimmed cookie sheet, you could also use a 9X13 baking dish.
Meanwhile, heat the olive oil in a small skillet over medium heat. Saute the minced shallot until it just begins to brown.
Add the wine to the shallots and simmer 5-10 minutes, until the wine has reduced to half.
Add the tomato to the wine and heat through, then pour in the cream. Bring the wine mixture to a boil, then simmer until sauce reduces and thickens, another 5-10 minutes. Taste sauce and add salt and pepper to your liking.
Spoon sauce over chicken and serve.

Nutrition Facts : Calories 398.4, Fat 26.6, SaturatedFat 12.3, Cholesterol 184.4, Sodium 234.5, Carbohydrate 6.1, Fiber 0.9, Sugar 1.9, Protein 29.9

Chicken Paillardes & Mushrooms in Creamy Cognac Dijon Sauce image

Provided by BecR2400

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts, pounded thin (1/3-inch)
1/2 teaspoon salt (fleur de sel)
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
8 ounces fresh white button mushrooms, thinly sliced
2 tablespoons cognac
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons French Dijon mustard
1 teaspoon herbes de provence, crushed or 1 tablespoon finely chopped fresh tarragon
1 tablespoon snipped fresh parsley, to garnish

Steps:

Season the chicken with the salt and pepper.
Heat the olive oil and the butter in a large frying pan over medium-high heat. Add the chicken and saute until cooked through, turning once (about 5 minutes total time). Transfer to a plate, cover with foil and keep warm.
Add the Cognac and the wine to the pan and deglaze, stirring to scrape up the brown bits. Now add the sliced mushrooms and saute for about 5 minutes until the mushrooms begin to soften and the sauce is reduced by half.
With a slotted spoon, remove the mushrooms to the plate of chicken, and keep warm.
Whisk in the cream, mustard and tarragon to the sauce and cook, continuing to whisk, about 2 minutes until thickened. Pour any juices that have accumulated on the plate into the sauce and whisk to combine.
Serve the chicken topped with the mushrooms and wine sauce, garnish with the snipped parsley. Wonderful served with a tossed salad and Potatoes Dauphinoise (recipe #359440).