- 2 tablespoons butter
- 2 tablespoons olive oil
- 8 shrimp, shells on
- 4 boneless, skinless chicken breasts (8 ounces each)
- Salt and pepper
- 1 cup dry wine
- 1 cup chicken broth
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 cup cream
- 1 1/2 teaspoons Dijon mustard
- Few drops fresh lemon juice
- 2 tablespoons herbes de Provence
- 2 tablespoons pistachios, chopped
Heat the butter and olive oil in a large, deep saute pan or Dutch oven over high heat. Add the shrimp and saute over high heat, stirring occasionally until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and set aside on a plate.
Season the chicken breasts with salt and pepper on both sides, reduce the heat to medium, and then place them in the pan (there should still be some butter and oil in the pan; if not, add a little more). Cook chicken over medium heat for 3 to 4 minutes on each side. Add the wine, followed by the chicken broth, shallot, and garlic; cook for another 6 to 8 minutes or until chicken is fully cooked through. Remove the chicken and set it aside on a plate.
Peel the shells from the shrimp. Transfer the shrimp to a bowl. Return the sauce to the heat, bring to a boil, and simmer until thickened slightly, about 2 to 3 minutes. Return the chicken and the shrimp to the pan and reheat for 1 to 2 minutes. Sprinkle in pistachios and then divide among 4 plates.
* 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.