Chicken Marengo

• 1/4 cup all-purpose flour
• 1/4 tsp. black pepper
• 1 chicken (3 lb./1.4 kg), cut up
• 2 Tbsp. extra virgin olive oil
• 1/2 cup sliced fresh mushrooms
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• 1/2 lb. (225 g) uncooked deveined peeled large shrimp
• 1 Tbsp. each chopped fresh basil and parsley

1. Combine flour and pepper in shallow dish.
2. Add chicken, 1 piece at a time, to flour mixture; turn to evenly coat each piece.
3. Gently shake chicken to remove excess flour.
4. Heat oil in large deep skillet on medium-high heat.
5. Add chicken in batches; cook 3 to 4 min.
6. on each side or until golden brown on both sides.
7. Transfer chicken to plate.
8. Remove and discard all but 1 Tbsp.
9. drippings from skillet.
10. Add mushrooms to reserved drippings; cook 3 min.
11. or until softened, stirring frequently and adding garlic for the last minute.
12. Add wine; cook 2 min., stirring constantly to remove browned bits from bottom of skillet.
13. Stir pasta sauce into ingredients in skillet.
14. Return chicken to skillet.
15. Cook on medium-low heat 20 min.
16. or until chicken is done (165 degrees F).
17. Add shrimp to skillet; cover.
18. Simmer 2 to 3 min.
19. or until shrimp turn pink.
20. Remove from heat.
21. Sprinkle with basil and parsley.

allpurpose, black pepper, chicken, extra virgin olive oil, mushrooms, garlic, white wine, pasta sauce, shrimp, fresh basil

Taken from www.kraftrecipes.com/recipes/chicken-marengo-189972.aspx (may not work)