Chicken And Shrimp With Port Wine Sauce
|Medium shrimp||1 Pound|
|Whole chicken breasts||3 Large, each cut into half|
|Onion||1 Medium, diced|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Port wine||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
1. Shell and devein shrimp. If you like, remove bones from chicken breasts; set shrimp and chicken aside.
2. In 12-inch skillet over medium heat, in hot butter or margarine, cook onion until tender, stirring occasionally. With slotted spoon, remove onion to small bowl.
3. In drippings remaining in skillet, over medium-high heat, cook chicken-breast halves until browned on all sides.
4. Into skillet with chicken, measure 3 tablespoons minced parsley; stir in onion, tomato sauce, wine, water, basil, salt, and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes. Add shrimp; cover and simmer 5 minutes or until chicken and shrimp are tender. Skim fat from liquid in skillet. Spoon mixture onto warm platter; sprinkle with remaining parsley.