Chicken And Shrimp In Red Wine Sauce
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Broiler fryer chicken||3 Pound, cut up|
|Canned tomato sauce||8 Ounce (1 Can)|
|Rose wine||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Dried basil leaves||1 Teaspoon|
|Italian seasoning||1⁄2 Teaspoon|
|Raw shrimp||1 Pound, shelled and deveined (Fresh / Frozen, Defrosted)|
Combine margarine, onion and garlic in 3- to 5-quart casserole.
Micro wave at HIGH (100%) until onion is tender-crisp, 3 to 5 minutes.
Stir in remaining ingredients except shrimp.
Microwave at MEDIUM-HIGH (70%) until chicken next to bone is not pink, 24 to 29 minutes, turning and rearranging chicken pieces after half the cooking time.
Remove chicken pieces and place in serving dish.
Cover; set aside.
Add shrimp to wine sauce.
Micro wave at HIGH (100%) until shrimp turns pink (do not overcook or shrimp will become tough), 3 to 4 minutes, stirring after half the cooking time.
Skim any fat from surface of sauce.
Pour shrimp sauce over chicken pieces.