Chicken with king prawns in almond sauce

Name: chicken with king prawns in almond sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Spanish
Ingredients: 12 giant shrimp thawed; 1 el oil; 2 shallots finely chopped; 200 ml poultry feast pot 380 ml; 100 g white almonds; 300 g chicken fillets; chicken spices; 25 g butter; 1 clove garlic finely chopped; 100 ml sweet white wine Muscat; 125 ml creme fraiche

A tasty Spanish recipe. The main course contains the following ingredients: poultry, king prawns (defrosted), oil, shallots (finely chopped), poultry meat (pot 380 ml), white almonds, chicken fillets, chicken herbs, butter, garlic (finely chopped), sweet white wine (Muscat) and cream fraîche.

Ingredients

Directions

Peel the shrimps and keep the dishes. Cut open the shrimps on the back and remove the black wires.
Heat the oil in a pan and gently fry the shallots and shrimp dishes for 5 minutes. Stir frequently. Add the poultry and cook gently for 10 minutes. Strain the fond over a bowl and press the peels out well.
Grind the almonds as finely as possible.
Sprinkle the chicken fillets with chicken herbs. Heat the butter in a frying pan and fry the chicken around brown and cook for about 8 minutes. Fry the shrimp for the last 3 minutes.
Scoop everything out of the pan. Add the almonds and garlic and fry in the shortening for 1 min. Add the wine and cook for 1 min. Add the coarse fond and let everything boil gently for 5 minutes. Stir in the crème fraîche and bring the sauce to the boil once more. Spoon the shrimp and the chicken back into the sauce and let everything warm up well. Season the sauce to taste with salt and pepper. Tasty with rice or pasta and a salad.