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    QUEENS LAND CHICKEN ( OUTBACK)

    FOUND THIS RECIPE AT COPYKATS. EVERYTIME WE GO TO OUTBACK MY HUSBAND ALWAYS ORDERS THIS DISH, IT IS HIS FAVORITE.


    List of Ingredients


    • 1/2 CUP MILK
    • 2 TABLESPOONS BUTTER
    • 1/2 PINT CREAM
    • 1/4 TEASPOON POULTRY SEASONING
    • 1/8 TO 1/4 TEASPOON CAYENNE, ADJUST TO YOUR TASTE
    • 1/8 TEASPOON WHITE PEPPER
    • 1/8 TEASPOON ONION POWDER
    • 1/2 CUP WHITE WINE
    • 1 TABLESPOON GARLIC POWDER
    • 1 POUND LINGUINE
    • 4 CHICKEN BREASTS
    • 8 OUNCES SHRIMP, PEELED AND DEVINED
    • 1 TABLESPOON OLIVE OIL


    Instructions


    1. PLACE ALL SPICES IN A MORTAR AND GRIND, OR PLACE IN A SMALL FOOD PROCESSOR OR IN A COFFEE GRINDER. ( I HAVE 3 COFFEE GRINDERS, ONE FOR COFFEE, ONE FOR SPICES AND ONE FOR NUTS,COCONUT,CHOCOLATE).
    2. PUT CREAM AND MILK IN A PAN WITH BUTTER AND 1/2 OF THE SPICE MIXTURE. COOK UNTIL MIXTURE IS THICKENED AND REDUCED SLIGHTLY. SET ASIDE.
    3. COOK LINGUINE TO THE AL DENTE STATE. DRAIN AND SET ASIDE.
    4. SAUTE CHICKEN BREASTS WITH WINE AND REMAINING SPICES UNTIL DONE. REMOVE AND SET ASIDE. IN SAME POT SAUTE SHRIMP ADDING MORE WINE IF NECESSARY.
    5. SERVE EACH BREAST ON A BED OF LINGUINE WITH SHRIMP COVER WITH SAUCE.


    7. SERVES 4
 

 

 

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