Lou’s Chicken Marsalla

Louis Niper
Published: April 11, 2008

4 Boneless Chicken Breasts
1 Lg Onion
8 oz. mushrooms
Lemon Pepper (to taste)
Salt & Pepper (to taste)
Dash - 2 Pepirika
18 Lg Shrimp
Marshalla Wine
1pt. Heavy Cream
Flour
Butter
(Asparagus or Broccoli)

1.  Cook veg.
2.  Slice onion & mushrooms, sautee in pan with butter, salt, pepper & dash or 2 peprika.
3.  Peel & devane shrimp
4.  Lemon pepper both sides of chicken, dredge in flour. (top off excess)
Sautee chicken in butter until golden brown
Remove (keep warm)
Deglaze pan with marsalla wine (reduce by 1/2)
Add heavy cream & shrimp when shrimp is pink
Add mushroom & onion mixture.
Plate chicken with vegtable (optional)
Spoon mushroom, onion & shrimp over chicken
Add sauce to both.