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Outback Steakhouse Queenland Chicken and Shrimp


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 pound 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. Saut, chicken breasts with wine and remaining spices until done. Remove and set aside. Saut, shrimp in pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce.

Serves 4.

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