SHRIMP AND CHICKEN IN TOMATO SAUCE

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• Servings: 5

Ingredients

• 2 Tablespoons Cognac
• 1 Pound Shrimp
• 2 Tablespoons Tomato Paste
• 3/4 Teaspoon Tarragon
• 1/2 Teaspoon Garlic
• 1/2 Cup White Wine
• 1 Tablespoon Olive Oil
• 1/2 Teaspoon Parsley
• 1/2 Cup Onion
• 12 Ounces Chicken Breasts
• 2 Cups Tomatos
• 1/3 Cup Celery
• 1/3 Cup Carrot
• 2 Tablespoons Butter
• 4 Teaspoons Shallot

Cooking Directions

1) Heat the oil in a saucepan and add the onion, celery, carrot, 1 tsshallots and the garlic. Cook, stirring, until the onion is wilted.

2) Add the tomatoes, tomato paste, wine, and dried tarragon. add salt andpepper to taste. Bring to a boil and let simmer about 15 minutes.

3) Meanwhile, cut away all membranes and fat attached to the chickenbreast. cut the chicken into 1/2-in wide shreds.

4) Melt the butter in a skilletand, when it is quite hot but not brown,add the chicken. Sprinkle with salt and pepper to taste. Cook, stirring toseparate the pieces, about 45 seconds. Add the shrimp and stir. Cook,stirring occasionally, about 1 minute.

5) Add the remaining shallots, and sprinkle over the cognac. Add the freshtarragon and parsley. Stir in the tomato sauce and bring to a boil.

then serve.

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