Shrimp And Chicken In Tomato Sauce
Ingredients
1 Tbsp. olive oil
1/2 C. finely chopped onion
1/3 C. finely chopped celery
1/3 C. finely chopped carrot
4 tsp. finely chopped shallots
1/2 tsp. minced garlic
2 C. crushed canned tomatoes
2 Tbsp. tomato paste
1/2 C. dry white wine
1/4 tsp. dried tarragon
salt and pepper
12 oz. chicken breast
2 Tbsp. butter
1 lb. raw shrimp, peeled and deveined
2 Tbsp. cognac
1/2 tsp. fresh chopped tarragon
1/2 tsp. finely fresh chopped parsley
Cooking Instructions
Heat the oil in a saucepan and add the onion, celery, carrot, 1 tsp. shallots and the garlic. Cook, stirring, until the onion is wilted. Add the tomatoes, tomato paste, wine, and dried tarragon. add salt and pepper to taste. Bring to a boil and let simmer for about 15 minutes. Meanwhile, cut away all membranes and fat attached to the chicken breast. cut the chicken into 1/2-in wide shreds. Melt the butter in a skillet and, when it is quite hot but not brown, add the chicken. Sprinkle with salt and pepper to taste. Cook, stirring to separate the pieces, for about 45 seconds. Add the shrimp and stir. Cook, stirring occasionally, for about 1 minute. Add the remaining shallots, and sprinkle over the cognac. Add the fresh tarragon and parsley. Stir in the tomato sauce and bring to a boil.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)