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Fall is here. I can’t wait to make all those sweet, warm, and delicious comfort foods. To me, Fall is the best time for early morning walks while admiring the foliage, sipping a warm cup of tea while reading at night. I hope you are as ready as I am to welcome this season.
A creamy chicken and shrimp scampi is the perfect way to welcome the autumn of 2018
Marjie’s Creamy Chicken and Shrimp Scampi
2 chicken breasts
½ lb. raw shrimp
2 tbsp extra virgin olive oil
1 Tbsp butter
1 onion, finely chopped
1 large tomato, diced
3 garlic cloves, minced
1/4 cup white wine
2 Tbsp fresh parsley, chopped
½ cup chicken broth
¼ cup heavy whipping cream
½ cup half and half
½ tsp. paprika
¼ tsp salt
1 tsp of six pepper seasoning blend
Cut both chicken breasts lengthwise into pieces about ¼ inch thick. Season with salt and pepper seasoning. In a large skillet on med/high heat, add oil, once hot, add the chicken. Sauté the chicken until they are fully cooked.
In the same skillet, sauté the onions for about 3 minutes, stirring as needed until onions are tender.
Add the tomatoes, minced garlic, wine and cook for another 5 minutes.
Add the broth, heavy whipping cream, half and half and the seasonings. Stir and simmer 2-3 minutes, until the sauce starts to thicken.
Add in the chicken and shrimp back to the skillet. Add the parsley, and cook until the chicken and the shrimp are reheated.
I serve it with rice and peas.
I would love to hear from you. What would you serve with this creamy sauce?