- 6 (3-ounce) chicken breasts, boneless and skinless
- 1 cup seasoned flour
- 1 egg
- 1 cup heavy cream
- 1 cup olive oil or canola oil
- 12 large raw shrimp, peeled and deveined
- 3 cloves garlic (3 teaspoons), minced
- 6 pepperoncini, chopped small
- 3/4 cup chopped bacon
- 3/4 cup rum
- 3/4 quart chicken stock
- Pinch salt
- Pinch pepper
- 1 avocado, sliced
Heat a large skillet over medium heat until hot, about 2 minutes. Dredge the chicken breasts in seasoned flour. In a medium bowl, combine the eggs and cream and mix well. Place the floured chicken breasts in the egg-cream mixture to coat completely.
Add the oil to the skillet and allow to heat up. Allow the excess coating to drain off the chicken breasts and slowly place in the skillet. Cook for 3 to 5 minutes or until the chicken turns deep golden brown. Turn the chicken breasts over and cook for another 2 to 4 minutes. Place the shrimp in the skillet, allowing them to have touch the bottom of the skillet. When the shrimp is cooked halfway add the garlic, pepperoncini, and bacon, and stir together.
Remove skillet from the heat and add the rum. Ignite with a long kitchen match until flames subside. Return the skillet to the heat, pour in the chicken stock and season with salt and pepper. Reduce by 1/3 and then add the avocado. Reduce a little further until it has the consistency of a glaze.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Richard Sanell at Cafe on the Route, Baxter Springs, KS
Recipe courtesy of Bobby Flay