Chicken Acapulco With Creamy Shrimp Sauce
Chicken Acapulco With Creamy Shrimp Sauce is a chicken recipe made with Lg Poblano Peppers Ozs Chicken Breasts, Onion, and Shrimp. Serves 4. Scale it up or down for the number of people at the table.
Ingredients
- 4
- 1/4 cup
- 1/2 lb
Method (preview)
- 1
ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides.
- 2
Put in plastic bag and freeze 10 minutes.
- 3
Remove from freezer, rub off peel, then slit to remove seeds under running water.
- 4
Preheat oven to 400 degrees F. In a medium saute pan, saute onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes.
- 5
Place in mixture in a bowl, add the cheese and set aside.
- 6
TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down.
- 7
Season with salt and white pepper.
- 8
Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper.
- 9
Roll each breast tightly to form a cylinder.
- 10
In a skillet, heat about 1/4-inch of oil.
- 11
Lightly brown chicken breasts, one at a time, on all sides.
- 12
Remove from heat, transfer to a oven-proof dish and bake for 10 minutes until golden brown.
- 13
Remove from oven.
- 14
Cut strings and slice chicken into 1-inch roulades (rounds).
- 15
Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce.
- 16
Serve warm.
- 17
TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine shallots and wine.
- 18
Cook until reduced by three-fourths.
- 19
Add stock/broth and shrimp and cook until reduced by half.
- 20
Add the cream and reduce again by half.
- 21
Whisk in the butter by tablespoons.
- 22
Cook until butter melts and sauce is well-blended.
- 23
Remove from heat.
- 24
Recipe: Cafe Noche, 2409 Montrose
- 25
Blvd, Houston, Texas -- 1-(713)-529-2409
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