Chicken and shrimp in red wine sauce

4 servings

Ingredients

Quantity Ingredient
2½ pounds Broiler-fryer chicken to
3 pounds Broiler-fryer chicken, cut into serving pieces
1 teaspoon Salt
¼ teaspoon Pepper
¼ cup Flour
½ cup Butter or margarine
1 large Finely chopped onion
2 Cloves garlic, peeled and crushed
3 tablespoons Chopped parsley
¾ cup Red wine
½ teaspoon Italian seasoning
8 ounces Can tomato sauce
1 teaspoon Dried sweet basil leaves
1 pounds Raw, shelled deveined shrimp

Directions

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, heat-resistant, non-metallic 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 1½ 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.

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