CHICKEN: If you love chicken breast and shrimp, you will enjoy this recipe.

CHICKEN BREAST SUPREME:



2 skinned and de-boned chicken breast halves

½ green pepper; cut into matchsticks

1 tbsp. minced onion

6 cooked artichokes; cut into julienne

2 tomatoes, peeled, seeded and chopped

4 large shrimp; shelled and de-veined

¼ cup Scotch whisky

1 cup whipping cream

salt and pepper

flour for dredging

2 tbsp. cooking oil + 2 tbsp. butter




Place chicken breasts between sheets of waxed paper and flatten evenly with a meat mallet. Dredge breasts with flour, shaking off excess.

In a heavy non-stick skillet, melt butter in oil over medium-high heat and brown chicken breasts in batches for 2 minutes on each side. Add salt and pepper to taste to browned meat and remove to keep warm. Add pepper and onion to skillet and cook for 2-3 minutes. Season shrimp with a little salt and pepper to taste, and set aside.

Warm the Scotch, pour it into skillet and ignite it with a long match, shaking the pan until the flames go out. Add artichokes and tomatoes and cook for 1 minute. Stir in whipping cream and salt and pepper to taste. Cook sauce for 5 minutes, or until liquid is reduced by half. Add shrimp together with the chicken breasts. Cook mixture together for 3-4 minutes more or until chicken and shrimp are cooked through.

Arrange chicken and shrimp on 4 heated serving plates. Divide sauce mixture between the plates, and sprinkle each serving with chopped parsley to serve.