Bangkok Chicken

• 3 each chicken breasts boned
• 3 tablespoons flour, all-purpose
• 4 tablespoons olive oil
• 1 medium onions chopped
• 3 small ham cooked (or more), diced
• 2 cloves garlic minced
• 1 cup beer not dark
• 1/2 pound shrimp large
• 1/2 teaspoon paprika
• 1 tablespoon parsley leaves dried
• 1/2 teaspoon red hot pepper sauce optional

1. Mix flour and salt; dredge chicken breasts.
2. In large skillet, brown chicken in olive oil and remove.
3. Combine onion, ham and garlic and saute in same skillet over low heat until onion is soft.
4. (Don't let garlic stick to skillet.)
5. Remove.
6. Drain all but 1 tablespoon of the oil and pour in flour left from dredging chicken; stir a lot to make sure flour is well-blended.
7. Return ham mixture.
8. Clean and devein shrimp.
9. To ham, add beer, shrimp, parsley, paprika and tabasco; mix well.
10. Add chicken; cover and simmer for 20 minutes.
11. Serve with rice or garlic bread.

chicken breasts boned, flour, olive oil, onions, ham, garlic, shrimp, paprika, parsley, red hot pepper sauce optional

Taken from recipeland.com/recipe/v/bangkok-chicken-48490 (may not work)