Russell’s Catering
Prepared by: Chef Brent LeBlanc
& Wendy Sibille Chair Woman
of Chamber Soiree

Grilled Chicken Breast topped
with Shrimp a la Brent

Ingredients

3 Boneless Chicken Breasts (seasoned)
2 Tablespoons Butter

Topping

1 lb med. Shrimp
1 stick butter
½ cup flour
1 cup whipping cream
1 cup whole milk

Melt butter in skillet. Brown chicken breast for approximately 5 minutes on
medium to high heat. Cook breast until internal temperature reaches 165 degrees.

Topping

Melt butter then add flour and stir on low heat until mixture reaches an off white color. Slowly add whipping cream and milk stirring constantly with wire whisk. Add shrimp and continue cooking until shrimp are nice and tender. Top Chicken Breast with Shrimp a la Brent.