Chicken with Shrimp Sauce

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 boneless, skinless chicken breasts, cut in half and trimmed
• 1 tablespoon vegetable oil
• 1 tablespoon chopped onion
• 1 teaspoon chopped fresh garlic
• 1 cup chicken broth
• 4 tablespoons butter
• 1/2 cup all-purpose flour
• 1 cup milk
• 1 tablespoon lime juice
• 2 tablespoons tomato paste
• 1/2 cup chicken broth
• 1 teaspoon chopped fresh rosemary leaves
• 2 ounces small, cooked shrimp, peeled and deveined

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the chicken halves dry and season lightly with salt and pepper if you like.

2. Heat the vegetable oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side, then transfer to a plate.

3. Lower the heat to medium. Add the butter to the skillet, then cook the chopped onion and garlic for 2 to 3 minutes until soft.

4. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the 1 cup chicken broth, the milk, and the tomato paste until smooth.

5. Add the rosemary and lime juice, then return the chicken to the pan. Simmer covered over low heat for 20 minutes, until the chicken reaches 165°F (74°C) in the thickest part.

6. Meanwhile, warm the remaining 1/2 cup chicken broth in a small pan. Add the cooked shrimp and heat through for 2 minutes.

7. Stir the shrimp and warm broth into the sauce, simmer for 2 minutes, and serve the chicken spooned with the shrimp sauce.