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CHICKEN AND SHRIMP PAR EXCELLANCE by www.country-cooking.com
Wondra flour
8 Med Shrimp--cleaned -- shelled
1 tablespoon Dijon mustard
1 tablespoon Aunt penny's hollandaise sauce
1 tablespoon Ranch style dressing
2 Slices Swiss cheese
Salt and pepper
2 tablespoons Oil
2 tablespoons Margarine or butter
Preheat oven or toaster oven to 375* Moisten cleaned chicken breasts and lightly salt and pepper then lightly flour both sides. Heat a very small amount of oil in a fry pan until hot, swirl oil to coat pan and brown chicken breasts for exactly 45 seconds per side. Set aside. Mix together the mustard, dressing and Hollandaise sauce. Place oil and margarine in pan and heat until margarine is melted in oven while it is preheating.
Place chicken breasts in pan, top with sauce mixture (fairly thick) and
cook exactly 12 minutes. Remove from oven and place shrimp on top(all in one direction.)Continue cooking for exactly 5 minutes. Top with swiss cheese and cook exactly 2 1/2 minutes to melt cheese. Serve with any herbed Rice-a-Roni, your favorite veggies and maybe a fresh fruit salad with a drizzled and sweetened ranch dressing. Use only butter lettuce for the salad.
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