Recipe: Shrimp and Chicken with Garlic Butter

SHRIMP AND CHICKEN WITH GARLIC BUTTER

1 whole bone-in chicken breast
FOR THE GARLIC BUTTER:
6 tablespoons unsalted butter, softened
3 to 4 garlic cloves, minced
FOR THE SHRIMP:
1 tablespoon olive oil
3/4 pound large shrimp, peeled and deveined
Salt and freshly ground black pepper (to taste)
2 tablespoons white wine
2 tablespoons chopped fresh parsley (optional, for garnish)

TO PREPARE THE CHICKEN:
Bring a large pot of salted water to a boil. Add chicken, then immediately remove from heat; cover, and let sit for 45 minutes to 1 hour, until the chicken is cooked through and no longer pink. Remove the chicken to a carving board and pull the meat from the bones, discarding the skin and bones. Set aside.

TO PREPARE THE GARLIC BUTTER:
In a medium bowl, beat butter with a fork until fluffy. Stir in the garlic; set aside.

TO PREPRARE THE SHRIMP:
In a large skillet, heat oil over medium-high heat. Season shrimp with salt and pepper; then add shrimp to the skillet in a single layer. Cook until the edges turn pink, about 1 minute, then flip each shrimp, using tongs, and cook for 1 minute on the other side.

Add wine and stir until almost evaporated. Add garlic butter and cook, stirring, until butter is melted and shrimp are cooked through, about 1 minute.

Add chicken and cook just to heat through. Season with salt and pepper to taste and sprinkle with parsley, if using. Serve immediately.

Makes 4 servings
Source: The Sunday Night Football Cookbook by John Madden and Faith Hill