Peito De Frango A Estoril Recipe
Sauteed Chicken Breast w/ Shrimp in Mushroom & Garlic Sauce Served w/ Spanish Potatoes & Rice
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Ingredients
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For the Chicken and Shrimp
For the Spanish Potatoes
For the Rice
Method
For the Chicken and Shrimp
- 1
Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and black pepper, then add them to the skillet. Cook for about 6-7 minutes on each side or until fully cooked and golden brown. Remove from the skillet and set aside.
- 2
Sauté Shrimp and Mushrooms
In the same skillet, add the remaining tablespoon of olive oil and the butter. Once melted, add minced garlic and sauté for 1 minute until fragrant. Add sliced mushrooms and cook for about 3 minutes until they start to soften. Then add the shrimp and cook until they turn pink, about 3-4 minutes.
- 3
Make the Sauce
Pour in the chicken broth and bring to a simmer. Return the chicken breasts to the skillet and let them cook in the sauce for another 3-4 minutes. Sprinkle chopped parsley before serving.
For the Spanish Potatoes
- 4
- 5
Bake the Potatoes
Spread the potatoes on a baking sheet in a single layer. Bake for 25-30 minutes, or until they are golden brown and crispy, flipping halfway through.
For the Rice
- 6
