Shrimp And Chicken

• 1/4 c. margarine
• 1 c. chopped onion
• 1 clove garlic, minced
• 3 whole chicken breasts, halved
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. Port cooking wine
• 1 (8 oz.) can tomato sauce
• 1 tsp. basil
• 1/4 c. finely chopped parsley
• 1 lb. shrimp, shelled and deveined

1. In a 12-inch skillet over medium heat, cook onion, margarine and garlic until tender.
2. With slotted spoon, remove mixture to bowl.
3. Rub chicken with salt and pepper.
4. In same skillet, cook chicken until golden on all sides.
5. Stir in tomato sauce, wine, 3 tablespoons parsley, basil and onion mixture.
6. Heat to boiling. Reduce heat to low; cover and simmer for 10 minutes.
7. Add shrimp; heat to boiling and simmer until shrimp are pink and tender. Sprinkle with parsley.
8. Can be served over rice.

margarine, onion, clove garlic, chicken breasts, salt, pepper, cooking wine, tomato sauce, basil, parsley, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=975397 (may not work)