Bangkok Chicken



INGREDIENTS:

3 Chicken breasts, boned

3 T  Flour

1 T  salt 

4 T  olive oil

1 md onion, chopped

3 sl Ham, cooked (or more), diced

2    Garlic cloves, minced

1 c  Beer (not dark)

1/2 lb Shrimp, large

1/2 t  Paprika

1 T  Parsley, dried

1/2 t  Tabasco sauce (optional)

DIRECTIONS:

1. Mix flour and salt; dredge chicken breasts.  In large
skillet, brown chicken in olive oil and remove.
  
2. Combine onion, ham and garlic and saute in same skillet
over low heat until onion is soft.  (Don't let garlic stick
to skillet.)  Remove. Drain all but 1 T of the oil and pour
in flour left from dredging chicken; stir a lot to make sure
flour is well-blended.  Return ham mixture.
  
3. Clean and devein shrimp.  To ham, add beer, shrimp,
parsley, paprika and tabasco; mix well.  Add chicken; cover
and simmer for 20 minutes.  Serve with rice or garlic bread.



Bangkok Chicken