Party Shrimp and Chicken
Chicken breasts braised in a rich sauce of shrimp, tomatoes, port wine and herbs. 6 servings.
1/4 cup butter
1 cup chopped onion
1 small garlic clove, minced
3 medium whole chicken breasts, halved
2 tsp salt
1/2 tsp pepper
1 (8-oz) can tomato sauce
1/4 cup port wine
1 tsp basil
1/4 cup chopped parsley
1 (16-oz) pkg frozen, shelled and deveined shrimp
In 12-inch skillet over medium heat, in hot butter, cook onion and garlic until tender about 5 minutes. Don’t brown garlic too much - will become bitter. With slotted spoon, remove mixture to small bowl.
Rub chicken breasts with salt and pepper. In butter remaining in skillet, cook chicken breasts until golden on all sides.
Stir in tomato sauce, wine, basil, 3 tbsp parsley and reserved onion mixture; heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until chicken is tender.
Add frozen shrimp; over high heat, heat to boiling. Reduce heat to low; simmer 2 or 3 minutes until shrimp is just pink and tender, stirring often. Skim off fat, if you like.
To serve: Spoon mixture into deep dish; sprinkle lightly with remaining chopped parsley.