This is one of  our favorite dishes. 

It is a masterpiece. Usually it is prepared with chicken alone.  I served it at a friends birthday party with lobster and shrimp and people are still raving about it! 

The recipe has a unique texture because you flour, egg and then sauté. The coating is slightly smooth because of this technique.  The sautéed chicken, shrimp and lobster are eloquently served atop a warm bed of linguine.  A slightly tangy butter, wine and lemon sauce is then drizzled over the entire dish. 

At deliciouscookies.com we promise you will never look at chicken the same way again.  Please send your comments to us with your opinions.  We really would like to know what you think.         

Ingredients: 
Chicken Breasts Boned-3. 
Shrimp- 1/2 pound, peeled and deveined. 
Lobster Tails-2 unshelled. 
Flour-1 cup. 
Half and Half-1/4 cup. 
Whole Eggs-3. 
Butter-2 sticks. 
White Wine-1 1/2 cups. 
Chicken Stock-1 1/2 cups. 
Lemon-1 squeezed. 
Cornstarch-1 tablespoon dissolved in a little water. 
Scallions-2 chopped. 
Shallots-1 small chopped. 
Salt and Black Pepper- to taste.  
Linguini Pasta-1 pound, cooked al dente.           

Instructions- 
Mix the eggs with the half and half until combined. Set aside.  Pound the chicken breasts to a 1/4 inch thickness.  Set aside.  Melt the butter in the large sauté pan over a medium heat.  Flour the chicken, shrimp and lobster.  Shake off any extra flour or butter will become lumpy.   Dip the floured chicken and seafood into the egg and then into the hot butter.   Remember flour then egg then sauté. 

Flip and cook on other side. Chicken should take about 5 minutes per side. When each batch is done place on a large platter. Place in the oven to keep warm.  After sautéing the three ingredients, add  wine, chicken stock, and lemon juice to the sauté pan.  Stir while scraping down the sides of the pan to release flavors.  Reduce by one third.  Add the scallion and shallot and continue cooking for another 5 minutes. Add just enough of the cornstarch and water mixture until the proper consistency.  The sauce should just coat the back of a spoon. Place cooked chicken, shrimp and lobster over a warm bed of linguini.  Pour the pan sauce over the top and serve