ISO: Grand Lux Indochine Shrimp and Chicken

This recipe was found at the Chicago Tribune website and was provided by Robert Okura, executive chef, The Cheesecake Factory Inc. As the recipe did not include the sun dried cherries and apricots, they've been added but with no quantities.

INDOCHINE SHRIMP AND CHICKEN
Serves four to six

1/4 cup olive oil
1 pound chicken breast, skin and bones removed, cut into 2-inch pieces
Salt and black pepper
4 tablespoons all-purpose flour, divided
6 ounces yellow onions, sliced thin (1 medium)
1 pound medium shrimp, shelled and deveined
2 fluid ounces sweet wine*
1 (8-ounce) jar coconut-curry sauce**
1 cup cream
1 1/2 ounces fresh ginger, sliced into very thin strips
Sun-Dried cherries and apricots
3-4 cups steamed white rice

1. Heat the oil in a large saute pan over medium-high heat. While the oil is heating, season the chicken with salt and pepper, then lightly coat with 2 tablespoons of the flour. Add the chicken into the pan and cook until lightly browned on all sides but only about half-done. Remove to a plate and set aside. Add the onions into the pan and cook until the onions have become lightly caramelized.

2. While the onions are cooking, coat the shrimp (lightly) with remaining flour. Add the shrimp to the pan and cook until the shrimp are half-done. Remove and add to chicken.

3. Deglaze the pan with the sweet wine. Add the coconut-curry cream sauce, cream and sweet ginger, (and sun-dried cherries and apricots) stirring gently, until all of the ingredients are combined. Continue to cook until the sauce becomes lightly thickened. Return chicken and shrimp to pan and heat until done, a few minutes more.

4. Place equal amounts of steamed white rice onto warm serving plates. Pour equal amounts of the chicken/shrimp mixture onto each plate (around the rice).

*Plum wine and other types of sweet wines are readily available in most supermarkets and wine shops.

**Available in Asian specialty stores and some supermarkets.