Shelly's Recipe

QUEENSLAND CHICKEN AND SHRIMP - Outback Steakhouse

Category: Chicken

1/2 cup milk
2 tbsp butter
1/2 pint cream
1/4 tsp poultry seasoning
1/8-1/4 tsp cayenne (adjust to taste)
1/8 tsp white pepper
1/8 tsp onion powder
1/2 cup white wine
1 tbsp garlic powder
1 lb linguine
4 chicken breasts
8 oz shrimp
1 tbsp olive oil

Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine to the al dente stage. Saute chicken breasts with wine and remaining spices until done. Remove and set aside. Sauté shrimp in pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce. Serves 4