__________________RECIPES

SPICY CARROT BREAD
CHINESE PORK SALAD
CHICKEN POT PIE
COCONUT BREAD

CHICKEN & SHRIMP

INGREDIENTS:

1 Pound large shrimp
1 10-ounce package large mushrooms
1 shallot or small onion
1 pound chicken cutlets
All-purpose flour
Salt
Olive or salad oil
¼ cup dry white wine
2 tablespoons capers (optional)

ABOUT 45 MINUTES BEFORE SERVING

1. Shell and devein shrimp; if you like, leave tail part of the shell on. Slice mushrooms; mince shallot.

2. if chicken cutlets are not evenly thin, pound to 1/8-inch thickness. Cut chicken cutlets 3” by 2” pieces. On waxed paper, combine 2 tablespoons flour and ¾ teaspoon salt. Dip chicken pieces into flour mixture to coat.

3. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook mushrooms until golden. With slotted spoon, remove mushrooms to large bowl.

4. In same skillet over medium-high heat, in 2 teaspoons additional hot olive or salad oil, cook shrimp and shallot until shrimp turn opaque throughout. Remove to bowl with mushrooms.

5. In same skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook chicken cutlets, half at a time, 2 to 3 minutes until chicken loses its pink colour throughout; remove to same bowl.

6. In same skillet over medium-high heat, into 1 tablespoon hot olive or salad oil, stir 1 tablespoon flour; cook until flour begins to brown slightly, about 30 minutes, stirring constantly. Gradually stir in wine, ½ teaspoon salt and 1¼ cups water. Over high heat, heat until sauce boils and thickens slightly; boil 1 minute.

7. Return the chicken mixture to skillet; stir in the capers (or add salt to taste) and heat through. Make 6 serving.