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Bangkok Chicken

Ingredients
 

3 chicken breasts, boned
3 tbsp flour
1 tbsp salt
4 tbsp olive oil
1 medium onion, chopped
3 slice ham, cooked (or more), diced
2 garlic cloves, minced
1 cup beer (not dark)
1/2 lb shrimp, large
1/2 tsp paprika
1 tbsp parsley, dried
1/2 tsp tabasco sauce (optional)




 
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Preparation
 
Mix flour and salt; dredge chicken breasts. In large skillet, brown
chicken in olive oil and remove.

Combine onion, ham and garlic and saute in same skillet over low heat
until onion is soft. (Don t let garlic stick to skillet.) Remove.
Drain all but 1 T of the oil and pour in flour left from dredging
chicken; stir a lot to make sure flour is well-blended. Return ham
mixture.

Clean and devein shrimp. To ham, add beer, shrimp, parsley, paprika
and tabasco; mix well. Add chicken; cover and simmer for 20 minutes.
Serve with rice or garlic bread.

 

 
Servings: 1

 

 

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