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Chicken And Shrimp In Red Wine Sauce

Microwaverina's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Dried basil leaves 1 Teaspoon
  Italian seasoning 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Raw shrimp 1 Pound, shelled and deveined (Fresh / Frozen, Defrosted)
Directions

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.

Recipe Summary

Method: 
Microwaving

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