Poulet Aux Crevettes Chicken with Shrimp
Delight your taste buds with the luxurious flavors of Poulet Aux Crevettes, a French-inspired Chicken and Shrimp dish that combines tender, golden-seared chicken breasts with succulent sautéed shrimp in a creamy, wine-infused sauce. This recipe layers richness with a medley of garlic, onion, and paprika, all elevated by a splash of dry white wine and fresh lemon juice. Finished with a velvety swirl of heavy cream and a sprinkle of fresh parsley, this dish is as indulgent as it is elegant. Perfectly paired with fluffy white rice or crusty bread, it's a sophisticated yet approachable meal that’s ready in about an hour—ideal for impressing guests or savoring on a cozy weeknight.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 300 grams raw shrimp (peeled and deveined)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 125 milliliters dry white wine
- 250 milliliters chicken stock
- 200 milliliters heavy cream
- 1 teaspoon paprika
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 4 servings cooked white rice or crusty bread (for serving)
Instructions
Season the chicken breasts with salt, pepper, and paprika on both sides.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon olive oil over medium-high heat.
Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
Add the remaining olive oil and butter to the same skillet. Sauté the chopped onion for 3-4 minutes until softened.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Pour in the chicken stock and stir well. Return the chicken breasts to the skillet, cover, and let them simmer for 20 minutes over low heat until fully cooked.
Meanwhile, season the shrimp with a sprinkle of salt and pepper. In a separate pan, heat 1 tablespoon of butter over medium-high heat and sauté the shrimp for 2-3 minutes until pink and opaque. Remove and set aside.
Once the chicken breasts are cooked through, remove them from the skillet and set aside. Stir the heavy cream into the sauce and let it simmer for 5 minutes to thicken slightly.
Stir in the cooked shrimp, lemon juice, and half of the chopped parsley into the sauce. Return the chicken to the skillet and spoon the sauce over the top.
Garnish with the remaining parsley and serve hot with cooked white rice or crusty bread on the side.
Nutrition Facts
Calories |
3419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1453 mg | 484% | |
| Sodium | 3599 mg | 156% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.9 g | ||
| Protein | 308.6 g | 617% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 415 mg | 32% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1378 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
