Recipe - Chicken And Shrimp In Red Wine Sauce

2 One half pound Broilerfryer chicken to
3 pound Broilerfryer chicken, cut
into serving pieces
1 teaspoon Salt
One fourth teaspoon Pepper
One fourth cup Flour
One half cup Butter or margarine
1 lg Finely chopped onion
2 Cloves garlic,
peeled and crushed
3 tablespoon Chopped parsley
Three fourths cup Red wine
One half teaspoon Italian seasoning
8 ounce Can tomato sauce
1 teaspoon Dried sweet basil leaves
1 pound Raw, shelled deveined shrimp

1. Wash chicken and pat dry. Set aside. 2. In a plastic bag combine salt,
pepper and flour. Coat each piece of chicken with seasoned flour. 3. In a
large, heatresistant, nonmetallic skillet melt butter on top of a
conventional surface unit. 4. Add chicken pieces and brown on all sides
until golden brown. 5. Remove chicken pieces and set aside. Add onions and
garlic to skillet. Heat, uncovered, in Microwave Oven 1 One half minutes or
until onion is tender. 6. Add chopped parsley, wine, ltalian seasoning,
tomato sauce, and sweet basil to saut‚ed onion mixture. Stir to combine. 7.
Add reserved chicken pieces and heat, covered, in Microwave Oven for 12 to
15 minutes or until chicken is tender. 8. Remove chicken pieces and place
on serving platter. 9. Add shrimp to wine sauce and heat, uncovered, in
Microwave Oven 3 minutes or until sauce bubbles and shrimp turn pink. (Do
not overcook shrimp as they will become tough.) 10. Skim any fat from
surface of sauce. Pour shrimp sauce over chicken pieces.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini