This is my husband's favorite entrée when we go to Outback Steakhouse, and it's not difficult to make this copycat version at home! He thinks that the chicken is the best (non-fried) chicken he's ever tasted!
photo from Outback Steakhouse (although they actually serve the chicken & shrimp on top of the pasta at the restaurant) |
1/2 cup milk (whole milk is best)……………………….2 TB butter (preferably unsalted)
1 cup cream...……………………………………………….1/4 tsp. poultry seasoning
1/8 - 1/4 tsp. cayenne (per taste)…………………...1/8 tsp. white pepper
1/8 tsp. onion powder...……………………………….1/2 cup dry white wine
1 TB garlic powder...…………………………………….1 pound linguine
4 chicken breasts (skinless, boneless and very lightly pounded)
8 oz. med.-large shrimp ~ cleaned and shelled, but leave the tails ON
1 TB extra-virgin olive oil
fresh chopped parsley, garnish (optional)
***
Whisk spices together thoroughly in a small bowl and set aside.
Put the cream and milk in a saucepan with butter and 1/2 of the spice mixture. Cook to thicken; cover and set aside.
Meanwhile, cook linguine to the al dente stage. Drain, but do NOT rinse and set aside.
Saute chicken breasts with the olive oil, wine and remaining spices until done. Remove the chicken and set aside. Quickly saute the shrimp in the same pan, (adding more wine if necessary), deglazing the bottom of the pan with your utensil.
Plate with linguine on the bottom, then a chicken breast and shrimp; cover with sauce. Sprinkle with some chopped fresh parsley to garnish, if desired. Serves 4.