Shrimp And Chicken in Tomato Sauce

• 1 tablespoon olive oil
• 1/2 cup onions finely chopped
• 13 cup celery finely chopped
• 13 cup carrots finely chopped
• 4 teaspoons shallots finely chopped
• 1/2 teaspoon garlic minced
• 2 cups tomatoes, canned crashed
• 2 tablespoons tomato paste
• 1/2 cup white wine dry
• 1/4 teaspoon tarragon leaves
• 1 x salt and black pepper
• 12 ounces chicken breasts
• 2 tablespoons butter
• 1 pound shrimp raw, peeled and deveined
• 2 tablespoons cognac
• 1/2 teaspoon tarragon leaves fresh, chopped
• 1/2 teaspoon parsley leaves fresh, finely chopped

1. Heat the oil in a saucepan and add the onion, celery, carrot, 1 teaspoon shallots and the garlic.
2. Cook, stirring, until the onion is wilted.
3. Add the tomatoes, tomato paste, wine, and dried tarragon.
4. Add salt and pepper to taste.
5. Bring to a boil and let simmer about 15 minutes.
6. Meanwhile, cut away all membranes and fat attached to the chicken breast.
7. Cut the chicken into 1/2 inch wide shreds.
8. Melt the butter in a skillet and, when it is quite hot but not brown, add the chicken.
9. Sprinkle with salt and pepper to taste.
10. Cook, stirring to separate the pieces, about 45 seconds.
11. Add the shrimp and stir.
12. Cook, stirring occasionally, about 1 minute.
13. Add the remaining shallots, and sprinkle over the cognac.
14. Add the fresh tarragon and parsley.
15. Stir in the tomato sauce and bring to a boil.
16. Then serve.

olive oil, onions, celery, carrots, shallots, garlic, tomatoes, tomato paste, white wine, tarragon, salt, chicken breasts, butter, shrimp, cognac, tarragon, parsley

Taken from recipeland.com/recipe/v/shrimp-chicken-tomato-sauce-1003 (may not work)