POLLO Y CAMARONES Recipe

Prepare the Chicken

Slice the chicken breast into thin cutlets. Season with salt and black pepper.

Batter the Chicken

In a shallow dish, beat the eggs. In another dish, place the flour. Dip each chicken cutlet first into the egg, then dredge in the flour, coating evenly.

Cook the Chicken

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the battered chicken cutlets and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove from skillet and set aside.

Cook the Shrimp

In the same skillet, add the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant. Add the jumbo shrimp and cook until they turn pink, about 3-4 minutes.

Make the Sauce

Pour in the white wine and let it simmer for 2-3 minutes. Then add the heavy cream and stir to combine. Let it cook for another 2-3 minutes until the sauce thickens slightly.

Combine and Serve

Return the cooked chicken to the skillet, coating it in the creamy sauce. Garnish with chopped parsley before serving.