Looking for chicken and shrimp receipe in cream sauce

Unknown

Hi:
We attended an eggtoberfest a couple of years ago and someone served a chiken with shrimp in a cream sauce and can't seem to locate the recipe.
Could it be possible to locate this for me.
Thanks,
SUE

nikkig

Ken and Sue Turner,
I don't know if this is the recipe you are looking for, but it is a shrimp stuffed chicken breast that YB cooks. It's very good.[p]~nikki
[ul][li]ShrimpStuffed Chicken Breast[/ul]

Stogie

Ken and Sue Turner,[p]I am not the one who cooked this, but I have been making these 2 recipes for some time now. They are good enough to make the cut in my rather exacting repertoire of recipes. Simply add chicken to these ingredients. I serve these over pasta, but there is no reason you have to do this....simply eat plain![p]Enjoy!![p]Stogie
___________________________________________________________[p]Shrimp in Tomato Cream Sauce [p]CATEGORY(S):
Seafood[p]INGREDIENTS:
1 small Red chili(s)
2 tablespoon(s) Olive oil
14 1/2 ounce(s) Tomato(s), diced
1 cup Heavy whipping cream
1 teaspoon Basil, dried
1/2 teaspoon Rosemary, dried and crushed
2 tablespoon(s) Butter
1 pound Pasta
1 pound Shrimp, uncooked, peeled
Olive oil
Butter
Oregano, dried[p]PREPARATION:
Chop the red chili pepper into small pieces and sautee in olive oil.
To the same pan, add the tomatoes and season with basil and rosemary.
Cook this for 15 minutes.
In a separate pan, saute the shrimp in hot olive oil and butter and sprinkle with some dried oregano, salt and pepper. Set aside when finished(cover and keep warm).
Meanwhile prepare pasta noodles.
While boiling pasta, heat the cream and add the butter to it. DO NOT boil.
Drain pasta and then add the cream/butter to it, stir well and add the sauce.
Top with cooked shrimp and serve immediately.
Serves 4.
___________________________________________________________[p]Shrimp and Pasta in Champagne Sauce [p]CATEGORY(S):
Seafood[p]INGREDIENTS:
8 ounce(s) Pasta
1 tablespoon Olive oil
1 cup Mushroom, fresh, sliced
1 pound Shrimp, uncooked, peeled
1 1/2 cup(s) Champagne
2 tablespoon(s) Shallot(s), minced
2 Tomato(s), plum, diced
1/4 teaspoon Salt
1 cup Heavy cream
Parmesan, fresh, grated[p]PREPARATION:
Prepare pasta.
Saute mushrooms in olive oil, remove and set aside.
Combine shrimp, champagne and salt in the same pan and cook over high heat.
When liquid starts to boil, remove shrimp.
Add shallots and tomatoes to pan and cook until liquid is reduced to 1/2 cup..about 8-10 minutes.
Add 3/4 cup of the cream and boil until slightly thickened...about 2 minutes. Add the shrimp and mushrooms and heat through.
Take remaining 1/4 of cream and toss with pasta.
Spoon shrimp and sauce over pasta and top with Parmesan cheese.

YB

Ken and Sue Turner,
I have cooked Shrimp Stuffed Chicken Breast at a couple of eggtoberfest and last year at eggfest in Waldorf.When we have it at home we serve it with wild rice and Augusta's favorite salad.That is the recipe Nikkig posted.Here is a picture of the setup cooking it.
Larry
[ul][li]Shrimp Stuffed Chicken Breast[/ul]