Chicken and Shrimp Veronique

TV 7 Morning Show April 1, 2005 

For the chicken;

4-4oz. chicken breast

½ cup flour

1 Tsp. pepper

1 Tsp. salt

1 Tsp. paprika

1 Tsp. garlic powder

1 Tblsp. olive oil

2 Tblsp. butter

Mix the flour, pepper, salt, paprika and garlic powder and add the chicken.  Coat chicken well with flour mixture and let stand one hour.  Heat the oil and butter in a large sauté pan on medium hat and fry the chicken for 5-6 minutes on both sides.  Keep warm while preparing the shrimp Veronique. 

For the shrimp;

1 Tblsp. butter

6oz. this sliced mushrooms

1 scallion minced

1 clove garlic minced

½ lb. 31-35 count shrimp peeled and deveined

½ cup dry white wine

½ cup heavy cream

salt and pepper to taste

½ cup, 32 pieces, Thompson green seedless grapes 

Melt the butter in a large sauté pan on low heat.  Add the mushrooms, scallions and garlic.  Sauté for 4-5 minutes and add the shrimp and grapes.  Sauté 4-5 more minutes until all the shrimp are pink in color.  Add the wine, cream, salt and pepper and turn heat up to medium high.  When sauce begins to boil, reduce heat and simmer 2-3 minutes.  Serve sauce over each breast of chicken and garnish with shredded sharp cheddar and chopped fresh parsley.