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.
Serving size: Complete recipe
Calories 1730 Calories from Fat 564
% Daily Value*
Total Fat 64 g98.1%
Saturated Fat 34.2 g170.9%
Trans Fat 0.1 g
Cholesterol 1117.7 mg372.6%
Sodium 2523.5 mg105.1%
Total Carbohydrates 47 g15.5%
Dietary Fiber 7.5 g30.1%
Sugars 21.4 g
Protein 218 g435.4%
Vitamin A 103.3% Vitamin C 135.1%
Calcium 42.3% Iron 101.3%
*Based on a 2000 Calorie diet