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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Shrimp Chicken And Bacon Category Vegetables Total Hits 608 Rating | voted : 0 times The Recipe Ingredients 1/4 pound bacon,cut in 1/4 inch dice 2 teaspoon onion, finely minced 1 cup dry white wine 1 teaspoon celery seeds 1 1/2 pound chicken breasts, boneless, skinless, cut in 1 inch strips 1 teaspoon anise or fennel seeds 3 each sprigs fresh tarragon leaves OR 1 TB dried 12 each jumbo shrimp, raw, cleaned 5 cup fish stock or chicken broth 2 cup broccoli florets 3/4 cup milk 1 tablespoon garlic, finely minced 1 salt and freshly ground pepper Directions: Set large heavy pan or dutch oven on stove over low heat and cook bacon. Stirring, 2 minutes without browning. Add wine, increase heat to high. Bring liquid to boil and cook 1 minute to burn off alcohol. Add chicken, shrimp, stock, garlic, onion, celery seed, and anise. Reduce heat to medium. If using dried tarragon add it now. Cover and cook 3 minutes. Add broccoli and milk and cook uncovered another 2 minutes. Season to taste with salt and pepper. To serve use slotted spoon to transfer bacon, shrimp, chicken to soup bowls. Return broth to boil, add butter. Turn off heat, add chopped fresh tarragon leaves if using fresh. Makes 6 servings.

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