Chicken Acapulco with Creamy Shrimp Sauce
| Yield: | 4 Servings |
| Categories: | Poultry, Mexican, Sauces, Seafood |
| 4 | lg | Poblano peppers |
| 1/4 | c | Onion, chopped |
| 1/2 | lb | Medium shrimp, lightly |
| Cooked, peeled, and chopped | ||
| 1/4 | c | Cilantro, chopped |
| 1/4 | lb | Monterey jack cheese, |
| Shredded | ||
| 2 | 8 ozs chicken breasts, | |
| Halved, deboned, and | ||
| Pounded flat | ||
| 2 | ts | White pepper |
| Salt, to taste | ||
| 12 | 6-in long strings | |
| Oil, for frying | ||
| CREAMY SHRIMP SAUCE | ||
| 3 | Shallots, diced | |
| 1 | c | White wine |
| 1/2 | c | Fish stock or chicken broth |
| 1 | lb | Small shrimp |
| 2 | c | Whipping cream |
| 3/4 | lb | Butter |
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