Chicken with Shrimp Bisque

Ingredients

• 1 lb peeled, deveined, tail off shrimp
• 1 yellow onion, chopped
• 4 TBSP Butter
• 1 carrot, peeled, chopped
• 3 TBSP Tomato Paste
• 4 cups chicken broth
• 1 cup pea milk (unsweetened)
• 1/2 cup Brandy
• 3-5 tsp salt, as desired
• 1 TBSP Tarragon, dried
• 1/2 tsp cayenne pepper
• 1 TBSP garlic powder
• 1 cup plain yogurt
• 1 cup Parmesan cheese
• 2 chicken breasts, filleted
• 1 TBSP Tarragon
• Salt & Pepper
• 1 TBSP dried parsley, for garnish

Directions

1. If shrimp is frozen, place in cold water to gently thaw
2. In large saucepan over medium heat; add chicken broth, tomato paste, pea milk, and brandy. Bring to a boil, turn to low and simmer for 20 mins
3. Place chicken in ziplock bag one at a time and pound to 1/4” thickness
4. Salt & Pepper both sides of chicken, set aside
5. In a skillet over med-high heat; melt butter
6. Add onion and carrot, cook until soft
7. Add 5 shrimp and cook until lightly pink
8. Remove from heat and place in food processor with 1 cup of broth mix
9. Process until the mixture is smooth
10. Pour mix back into broth mixture
11. Add salt, cayenne pepper, tarragon and garlic powder, simmer for 5 mins
12. In large skillet over med-high heat; heat 1 TBSP of oil
13. Place all 4 chicken pieces in skillet and let sit for 3-4 mins
14. Once chicken has a good crust, flip to other side and cook another 3-5 mins till done.
15. Sprinkle tarragon over chicken
16. In large saucepan, add uncooked shrimp and simmer for 3 mins
17. Add yogurt and Parmesan cheese, stir
18. Simmer until shrimp is cooked and cheese is melted, about 2 mins.
19. Serve chicken over bed of rice
20. Pour Shrimp bisque over the chicken
21. Sprinkle with parsley

Yum

Notes:

Shrimp Bisque can be served on its own as a soup. My taste testers loved it with a little rice in the bowl.