6 oz Boneless Chicken Breast

3 oz Japanese Bread Crumbs (Panko Crumbs)

2 oz Cajun Seasoning

2 oz All Purpose Flour

3 Fresh Eggs

½ oz Chopped Garlic

4 Medium Mushrooms Sliced

2 oz Diced Tomato

¼ Julienne Yellow Onion

6 Peel & De-Veined 70/90 Shrimp

2 oz White Wine

2 oz Veal Demi Glace

½ oz Heavy Cream

¼ oz Chicken Stock

2 oz butter or butter substitute

⅛ tsp. Salt

⅛ tsp. pepper

Chicken Preparation

1. Pound out Chicken Breast with Tenderizing Mallet.

2. Add salt & pepper to All Purpose Flour.

3. Dust Chicken with All Purpose Flour.

4. Crack eggs into shallow bowl and mix thoroughly. (Large enough bowl to hold chicken)

5. Place Bread Crumbs in shallow bowl and add 1.5 oz Cajun Seasoning. (Large enough bowl to hold chicken)

6. Dip Chicken in egg-wash

7. Place Chicken in Bread Crumb mixture and coat thoroughly.

8. Heat 10 inch sauté pan over medium heat

9. Add butter or substitute

10. Place chicken in pan and brown for approximately 3 minutes

11. Turn chicken over and cook chicken for additional 3 minutes or until chicken’s internal temperature is 165° or above.

Sauce Preparation

1. Heat 10 inch sauté pan over medium heat

2. Add butter or substitute

3. Add vegetables, shrimp, .5 oz Cajun seasoning and sauté for 2 minutes

4. Deglaze pan with wine and chicken stock.

5. Add Demi Glace, Cream and simmer for 2 minutes.

6. Place chicken on plate and top with sauce.

Chicken is the center piece of the meal and can be served with your favorite starch and vegetable.