Chicken with Shrimp Sauce

Adapted from


4 chicken breast, boneless and skinless, cut in half and pounded thin with a mallet

3 tbsp canola oil

2 tbsp chopped onion

1 tbsp garlic, minced

salt and freshly ground black pepper


1 tbsp butter

3 tbsp canola oil

1/2 cup all-purpose flour

1 cup milk

1 tbsp lemon juice, or to taste

2 tbsp tomato paste

2 cups frozen raw shrimp

1 cup water

1 1/2 tsp red chilli flakes


Remove shells from shrimp and de-vein.  Boil the shrimp in some water until pink and curled.  Drain and set aside.

Wash and clean chicken breasts.  Cut in half.  Put a piece of plastic wrap on the cutting board.  Place one chicken breast in the middle.  Fold over the plastic wrap.  Pound with a mallet until thin.  Repeat with remaining chicken.

I had to cook my chicken in three batches.  Heat one tbsp of oil.  Salt and pepper one side of the chicken breasts.  Add one third of the garlic and onions to the pan.  Saute until soft.  Add chicken seasoned side down.  Salt and pepper the unseasoned side.  Brown both sides and cook through.  Repeat with remaining chicken.

In a saucepan add butter and oil.  Over low heat melt butter.  Gradually stir in flour and stir until smooth.  Increase heat to medium and cook briefly.  (Mine was lumpy).  Slowly add the milk a bit at a time and whisk.  If you add it all at once your sauce will be very lumpy.  Once you've added all the milk, add the lemon juice and tomato paste.  Cook until thickened.  If the sauce is too thick add water until you reach you desired consistency.  (Mine was very thick so I added quite a bit of water).  Add red chilli flakes and season with salt.  Add shrimp and stir.  To serve, on some cooked rice place chicken breast and top with shrimp sauce.