Red Lobster's Chicken With Shrimp Sauce Recipe
Serving Size: 4
4 skinless boneless chicken breasts -- cut in half, and trimmed
1 tablespoon vegetable oil
1 teaspoon chopped fresh garlic
1 tablespoon chopped fresh onion
1 cup chicken broth
=== SAUCE ===
4 tablespoons butter
1/2 cup all-purpose flour
1 cup milk
1/2 cup chicken broth
1 tablespoon lime juice
2 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
2 ounces petite Alaskan shrimp -- cooked, peeled, and deveined
Place chicken on a cutting board and flatten with the side of a mallet.
Heat olive oil in a large skillet over medium-high heat then add onions and garlic.
Brown chicken on both sides. If not cooked through add chicken broth and cook, covered until finished.
Make a roux by melting butter in a medium sauce pan over low heat.
Gradually sir in flour, Stir until smooth.
Cook over medium heat until thick.
Gradually add milk, lime juice and tomato paste, heat until it begins to thicken.
Add chicken broth to thin the mixture to desired consistency.
Continue stirring well.
Remove from heat and add rosemary and shrimp.
Place 2 chicken breasts on a plate and cover with sauce.
This recipe yields 4 servings.