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Flatten and flour chicken breasts and saute/fry chicken breasts till golden on one side, then add in the shrimp and turn chicken and brown chicken on the other side. Cook for 3 min and then add in the scallions, pimento, mushrooms, garlic, and snow peas, in which order. Add in all liquids and bouillon cubes and cook till bouillon cubes are dissolved. To serve, place chicken breasts on plates and pour vegetables and sauce over top. Arrange 3 shrimp on top of each dish. Serve over rice or possibly with pasta. Serves: 4. (Prep and Cooking Time: 45 min)
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar