Ingredients1 h servings 503 cals
- Place chicken breasts on a cutting board, and pound thin with a mallet.
- Heat oil in a large skillet over medium-high heat. Stir in onions and garlic. Place chicken in skillet and brown on both sides. Add 1 cup chicken broth, reduce heat to medium low; cover, and simmer for 10 minutes. Remove skillet from heat.
- Meanwhile, melt butter in a medium saucepan over low heat. Gradually stir in flour, stirring until smooth. Increase heat to medium, and cook briefly until thickened. Stir in milk, lime juice, and tomato paste; cook until it begins to thicken, about 25 minutes. Stir in 1/2 cup chicken broth to thin sauce, and warm through. Remove from heat, and stir in rosemary and shrimp.
- To serve, remove chicken, onions, and garlic to plates with a slotted spoon, and top with sauce.
Per Serving: 503 calories; 19.4 g fat; 17.1 g carbohydrates; 61.6 g protein; 200 mg cholesterol; 356 mg sodium. Full nutrition
ReviewsRead all reviews 5
It may have been that this recipe just didnt work for my family. But the combination of milk and lime juice , just didnt sit well w/ my taste...
YUCK...The sauce was so thick, I could have spackled the wall with it!!! 1/2 cup of flour was just way too much. Cardboard has better flavor. I tried to follow the recipe, but in the end couldn...
It was pretty easy to make since it used common ingredients. I had no tomato paste, so I used a half a 16-oz can of Italian-seasoned diced tomatoes, which added flavor to the sauce.
Everyone enjoyed this. The sauce was very thick,, but I added a lot more, a lot more, homemade stock. I also added some chopped coriander at the end. Next time, I will only use a tablespoon o...