I get bored quiet easily and preparing a different meal when I can, is what I love to do. The thrill of sorting through my cook books, recipes online and the home cooking channels just to find that one simple creation that looks incredible and my family will love is my weekly goal.
Creating a master piece is the fun part, but cleaning the kitchen after is absolutely dreadful.
I get tired of cleaning a kitchen full of pots and pans just to create one single meal. A one pot meal is another goal of mine so once again, I ventured on a search for something special that only requires one pan. A unique dish that tastes great and simple to make is exactly what I needed.
Creamy lemon chicken and shrimp is the perfect dish for any occasion. Make a little or make a lot, your dinner guests will love it and they’ll be astonished that it only took one large skillet to create a lip-smacking meal to feed a dozen. Served with whole grain pasta, whole grain rice or even creamy mashed potatoes… Well I have no words for it! Want something a bit more healthy, try a side salad with a piece of garlic toast and voila! Now doesn’t that sound scrumptious? The ingredients just blend so well together its zero effort. The lemon and cream sauce will trigger every taste bud in your mouth. The chicken and shrimp all together in one wholesome dish is a perfect combination.
Let’s keep in mind that this delicious recipe is very decadent and should be eaten only on those special occasions. I made it for my mom’s birthday and she absolutely loved it. Well, she’s my mom; she has to love it even if she doesn’t. (Wink) My dad on the other hand is a different story and even he had some and he’s a true definition of a very picky eater. You will not go wrong with this dish; it’s truly a remarkable dish in every sense of the word.
Enough talk, let’s get started!
Read the entire recipe before getting started.
2 lbs. thinly sliced chicken cutlets
1 lb. shrimp
3 tbsp. coconut oil
4 tbsp. butter (unsalted)
1 ½ cp. chicken stock (low sodium)
1 cp. heavy cream
1/3 cp. lemon juice (freshly squeezed)
1/3 cp. Dry white wine (optional)
1 tbsp. garlic chopped
½ lemon for slices
½ cup Italian parsley
1 cp. whole grain flour
Salt and pepper to taste
Start with an 18” skillet or larger if you have to guarantee that all final ingredients fit in the pan.
Melt 2 tbsp. of butter and 2 tbsp. of coconut oil in the skillet. Heat the oil and lower the heat to low.
Prepare a bowl of flour and add salt and pepper, There’s no need to season the cutlets or shrimp if seasoned flour is used.
Dip each chicken cutlet in flour and fry on each side approximately 3-4 minutes or until golden brown. If it takes a little bit longer, that’s ok. Just remember to keep the heat on low so not to burn.
Once all the chicken cutlets are done, remove from pan and set a side on a separate plate.
Get started on the shrimp. Repeat the same process. Dip each shrimp, both sides in flour and fry until almost fully cooked. Remove the shrimp from the pan and set aside too.
Do not wash the pan; instead add 2 tbsp. of butter and 1 tbsp. of garlic to the pan and on low heat cook about a minute. With a wooden spoon, scrape up all the yummy pieces of chicken, shrimp and flour from the bottom of the pan. That is what’s going to give the sauce that extra thickness.
Add chicken stock, lemon juice and wine to the pan. Bring to a boil and add the heavy cream. Mix the ingredients well but very carefully so not to over spill. It will be very soupy but that’s ok because once all the final ingredients are added, the sauce will thicken up.
Add a layer of chicken, then a layer of shrimp and top with the remaining chicken cutlets. Make sure all ingredients are almost completely covered with sauce. If not, help to submerge them. You don’t want any dry chicken cutlets or dried up shrimp in your plate.
Add 3-4 slices of lemon and parsley and submerge as well. It will add a little more citrus flavor to the dish.
If there’s very little sauce and you feel additional will benefit your dish, feel free to add another cup of chicken stock and a half a cup of heavy cream. Add a little more salt and pepper, bring to a boil and you are done.
You must cook this meal on low heat to avoid burning the pan because it will be reused to make the cream lemon sauce and should not appear dark in color.
Make sure the cutlets are thinly sliced. The thinner the cutlets the better.
I tried to use the healthiest ingredients to supplement the heavier version of the same product.
Good luck and enjoy!
Recipe & Photo: Ida L