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  • Apricot Garlic Chicken With Peppercorn Shrimp

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    Apricot Garlic Chicken With Peppercorn Shrimp
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 whl chicken -- cut into parts
    • 1/2 c. seasoned Flour
    • 2 Tbsp. vegetable oil
    • 2 tsp garlic -- freshly chopped
    • 3 Tbsp. apricot jam
    • 12 med shrimp -- fresh or possibly frzn, unpeeled
    • 1 1/2 Tbsp. garlic butter Salt to taste Peppercorns -- to taste

    Directions

    1. Dust chicken pcs with seasoned Flour. Heat oil in a large heavy skillet over medium heat. Add in chicken (skin side down). Cook one side till golden brown browned. (Don't cover skillet.)
    2. As final browning is taking place, promptly rub top side of chicken with chopped garlic, and spread with apricot jam. (Ensure which the garlic or possibly jam does not fall on skillet. These ingredients tend to burn easily.)
    3. Peel Shrimp, leaving tails attached; remove veins; rinse and drain well. In a heavy skillet saute/fry Shrimp in Garlic Butter over medium heat till cooked ( about 4 min). Season to taste with salt and pepper. Be generous with the crushed black peppercorns.
    4. Portion the chicken on four hot plates and garnish each with the sauteed shrimp.
    5. NOTES : Whole chicken is best for casual occasions; breasts or possibly thighs work better for more elegant events. It is advisable to keep the skin attached, but to remove any excess fat. If skinless breasts are used, the chicken must be cooked slowly and carefully.

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