Recipe of Perfect Chicken & shrimp with a garlic - feta cheese florintine sauce

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to make a distinctive dish, Chicken & shrimp with a garlic - feta cheese florintine sauce. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Chicken & shrimp with a garlic - feta cheese florintine sauce Recipe. A whole chicken cut into pieces and baked with a simple mixture of olive oil, chicken stock, garlic, spices and cheese - topped with balsamic vinegar just before serving. The best Chicken Savoy on the planet is served at the Belmont Tavern in Bloomfield, where it was invented by Stretch himself.

You can have Chicken & shrimp with a garlic - feta cheese florintine sauce using 3 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken & shrimp with a garlic - feta cheese florintine sauce

1. Take 1 of peeled & de-veined shrimp (without the tail), sliced chicken breast (I like it better grilled that's if you got the time to do so), olive oil.
2. It’s 1 of butter, flour, chicken base, white wine, herbed or tomato garlic feta cheese and heavy whipping cream then salt & pepper.
3. Make ready 1 of I like rigotoni cause of the shaped….but boil your pasta in some lightly salted water for about 12 to 14 minutes and add a little olive oil to that so it won't stick when it's drained.

This super speedy version is perfect for an easy, awesome weeknight meal.Serve these chicken thighs with all of the delicious lemon-caper sauce over angel hair pasta.Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night.This is the best chicken potpie recipe to have on hand when company comes over. —Karen Johnson, Bakersfield, California A delicious, classic chicken dish – lightly coated chicken breasts braised with Marsala wine and mushrooms.

Chicken & shrimp with a garlic - feta cheese florintine sauce instructions

1. To make the sauce Sautee your garlic until aromatic then add some flour and stir to make your roux… add a chicken bullion cube and a little of the whipping cream and stir until it's all incorporated and starts to thicken the add the rest of the cream and hold on the lowest but stir so it won't stick to the bottom.
2. On medium in a Sautee pan heat up the olive oil, saute the chopped onions and stir till aromatic then add the chicken and shrimp, cook on medium to med low so you won't dry the chicken or make the shrimp rubbery (add some of the white wine and lime if that happens to mask burning) once it's just about finished add you chopped spinach and cover so the steam from the liquid in the pan will wilt and brighten the spinach to fold in with sauce and chicken at the same time.
3. Have pasta properly cooked and held…..
4. When you plate this dish do the pasta first then the chicken and shrimp on top of that and then sauce it last…..
5. For extra eye appeal take the tomatoes and toss them in some chopped cilantro with just a little bit of oil and when the plate is entirely finished sprinkle some of these tomatoes with the cilantro over the top….just a few.
6. .

Chicken recipes are a family-favorite any time of year.Jazz up this supper staple with flavorful recipes for roasted, baked, and fried chicken as well as chicken casserole, soup, salad, wings, pasta and more.Chicken piccata is usually made using sliced chicken breasts, but we find chicken "thigh-ccata" to be even more richly savory and flavorful.

Easy and ideal for both a quick weeknight entree AND serving to company.By Anonymous Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry-Parmesan cheese sauce.The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden.This is a great way to use leftover cooked chicken.Parmesan is full of flavor, so a little goes a long way.