CHICKEN AND SHRIMP WHAT COULD BE BETTER, ENJOY DAN:

        CHICKEN AND SHRIMP WITH TARRAGON by CHEF DAN:

Serves 4

INGREDIENTS:

4 chicken breast, boneless, skinless

1 pound shrimp, peeled with tails on

2 tablespoon butter

Coarse salt and white pepper to taste

1/2-teaspoon Tabasco Chipotle sauce

3 tablespoons lemon juice

4 garlic cloves, minced

1 onion, chopped

1-cup baby portabella mushrooms sliced or button mushrooms

1- Tablespoon dried tarragon. Divided

1-cup chicken stock

1/2 cup white wine for deglazing the pan

1-cup coconut milk or half-and-half

1/2-cup fresh parmesan cheese

1/3-cup Panko (Japanese breads crumbs)

DIRECTIONS:                                 (PRE-HEAT OVEN TO 425 DEGREES)

1.     Heat the butter over medium-heat until sizzling, add chicken that has been seasoned with salt and pepper, cook about 2 minutes each side.

2.     Add Tabasco sauce and lemon juice, garlic, 1 teaspoon tarragon, onion and mushrooms.

3.     Cool, stirring occasionally for about 5 minutes.

4.     Add stock and wine and deglaze the pan.

5.     Add shrimp, coconut milk and 1 tablespoon fresh parmesan.

6.     Cook about 2 minutes or until shrimp are pink.

7.     In pre-heated oven place chicken, and shrimp mixture in a greased baking dish.

8.     Sprinkle the top with Panko, remaining tarragon and freshly grated parmesan cheese.

9.     Bake 8-10 minutes or until it starts to bubble.