Chicken And Shrimp In Red Wine Sauce
|Broiler fryer chicken||3 Pound, cut into serving pieces|
|Flour||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1 Large|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Chopped parsley||3 Tablespoon|
|Red wine||3⁄4 Cup (12 tbs)|
|Italian seasoning||1⁄2 Teaspoon|
|Canned tomato sauce||8 Ounce|
|Dried basil leaves||1 Teaspoon|
|Shelled deveined shrimp||1 Pound (Raw)|
Wash chicken and pat dry.
In a plastic bag combine salt, pepper and flour.
Coat each piece of chicken with seasoned flour.
In a large, heat-resistant, non-metallic skillet melt butter on top of a conventional surface unit.
Add chicken pieces and brown on all sides until golden brown.
Remove chicken pieces and set aside.
Add onion and garlic to skillet.
Heat, uncovered, on full power 1 1/2 minutes or until onion is tender.
Add chopped parsley, wine, Italian seasoning, tomato sauce, and basil to sauteed onion mixture.
Stir to combine.
Add reserved chicken pieces and heat, covered, on roast for 12 to 15 minutes or until chicken is tender.
Remove chicken pieces and place on serving platter.
Add shrimp to wine sauce and heat, uncovered, on full power 3 minutes or until sauce bubbles and shrimp turn pink.
Skim any fat from surface of sauce.
Pour shrimp sauce over chicken pieces.
Serving size: Complete recipe
Calories 4715 Calories from Fat 2736
% Daily Value*
Total Fat 306 g470.4%
Saturated Fat 118.2 g591.2%
Trans Fat 0 g
Cholesterol 1951.9 mg650.6%
Sodium 5125.6 mg213.6%
Total Carbohydrates 86 g28.7%
Dietary Fiber 13.3 g53.2%
Sugars 24.3 g
Protein 359 g717.5%
Vitamin A 215.6% Vitamin C 226.4%
Calcium 70.6% Iron 181.6%
*Based on a 2000 Calorie diet