Chicken with Shrimp Sauce

Every time I make this dish I always think of my brother.  I think he would really enjoy day I'm going to make it for him.  I have this file on my computer that's labeled "Red Lobster Recipes".  I don't remember where I got it from but this recipe was in there.  I've also seen it on numerous other websites so I don't know who the original author is.  I've posted the link from which has the original recipe.  My main changes were to increase the garlic and onion.  I salt and peppered the chicken breasts.  I also added salt and red chilli flakes to the sauce.  I used lemon juice instead of lime juice and left out the rosemary, reduced the butter and added oil.  I used frozen raw shrimp and much more than the recipe calls for.  This dish is very simple to make.  I've read some reviews where people thought that 1/2 cup of flour is way too much and didn't like the consistency.  I like my sauce thick but I did end up added water to thin my sauce.  The sauce has a slight sour taste which I liked.

Chicken with Shrimp Sauce
Adapted from
Printer Friendly
Note: The sauce for this is quite thick.  Next time I will reduce the flour and will update this post with my result.

4 chicken breast, boneless and skinless, cut in half and pounded thin with a mallet
3 tbsp canola oil
2 tbsp chopped onion
1 tbsp garlic, minced
salt and freshly ground black pepper

1 tbsp butter
3 tbsp canola oil
1/2 cup all-purpose flour
1 cup milk
1 tbsp lemon juice, or to taste
2 tbsp tomato paste
2 cups frozen raw shrimp
1 cup water
1 1/2 tsp red chilli flakes

Remove shells from shrimp and de-vein.  Boil the shrimp in some water until pink and curled.  Drain and set aside.

Wash and clean chicken breasts.  Cut in half.  Put a piece of plastic wrap on the cutting board.  Place one chicken breast in the middle.  Fold over the plastic wrap.  Pound with a mallet until thin.  Repeat with remaining chicken.

I had to cook my chicken in three batches.  Heat one tbsp of oil.  Salt and pepper one side of the chicken breasts.  Add one third of the garlic and onions to the pan.  Saute until soft.  Add chicken seasoned side down.  Salt and pepper the unseasoned side.  Brown both sides and cook through.  Repeat with remaining chicken.

In a saucepan add butter and oil.  Over low heat melt butter.  Gradually stir in flour and stir until smooth.  Increase heat to medium and cook briefly.  (Mine was lumpy).  Slowly add the milk a bit at a time and whisk.  If you add it all at once your sauce will be very lumpy.  Once you've added all the milk, add the lemon juice and tomato paste.  Cook until thickened.  If the sauce is too thick add water until you reach you desired consistency.  (Mine was very thick so I added quite a bit of water).  Add red chilli flakes and season with salt.  Add shrimp and stir.  To serve, on some cooked rice place chicken breast and top with shrimp sauce.


  1. Ooooh! This one looks really good! Can't wait to try it. How did you get the yellow color? I don't see any tumeric or saffron listed.

  2. Really? wouldn't it turn red though? Now I've got to make this to see what color I get!'s the magical mysterious chicken with shrimp sauce! :)

  3. Actually it`s not orange. It`s a light red.


Featured Post

Buttermilk Chocolate Chip Muffins