Wash chicken and pat dry.
Set aside.
In a plastic bag combine salt, pepper and flour.
Coat each piece of chicken with seasoned flour.
In a large, heat-resistant, non-metallic skillet melt butter on top of a conventional surface unit.
Add chicken pieces and brown on all sides until golden brown.
Remove chicken pieces and set aside.
Add onion and garlic to skillet.
Heat, uncovered, on full power 1 1/2 minutes or until onion is tender.
Add chopped parsley, wine, Italian seasoning, tomato sauce, and basil to sauteed onion mixture.
Stir to combine.
Add reserved chicken pieces and heat, covered, on roast for 12 to 15 minutes or until chicken is tender.
Remove chicken pieces and place on serving platter.
Add shrimp to wine sauce and heat, uncovered, on full power 3 minutes or until sauce bubbles and shrimp turn pink.
Skim any fat from surface of sauce.
Pour shrimp sauce over chicken pieces.