Chicken And Shrimp With Port Wine Sauce Recipe
Chicken And Shrimp With Port Wine Sauce is one of the tastiest combo of chicken and shrimp that I've ever enjoyed! Chicken And Shrimp With Port Wine Sauce couldn€™t be easier and tastes just great with delicious shrimp and port wine. My recipe for chicken and shrimp With Port Wine Sauce is delicious and easy to make.
Ingredients
1 pound medium-sized shrimp
3 whole large chicken breasts, each cut in half
4 tablespoons butter or margarine
1 medium-sized onion, diced
1/4 cup minced parsley
1 8-ounce can tomato sauce
1/3 cup port wine
1/4 cup water
1 teaspoon basil
3/4 teaspoon salt
1/4 teaspoon pepper
Directions
1. Shell and devein shrimp. If you like, remove bones from chicken breasts; set shrimp and chicken aside.
2. In 12-inch skillet over medium heat, in hot butter or margarine, cook onion until tender, stirring occasionally. With slotted spoon, remove onion to small bowl.
3. In drippings remaining in skillet, over medium-high heat, cook chicken-breast halves until browned on all sides.
4. Into skillet with chicken, measure 3 tablespoons minced parsley; stir in onion, tomato sauce, wine, water, basil, salt, and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes. Add shrimp; cover and simmer 5 minutes or until chicken and shrimp are tender. Skim fat from liquid in skillet. Spoon mixture onto warm platter; sprinkle with remaining parsley.
2. In 12-inch skillet over medium heat, in hot butter or margarine, cook onion until tender, stirring occasionally. With slotted spoon, remove onion to small bowl.
3. In drippings remaining in skillet, over medium-high heat, cook chicken-breast halves until browned on all sides.
4. Into skillet with chicken, measure 3 tablespoons minced parsley; stir in onion, tomato sauce, wine, water, basil, salt, and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes. Add shrimp; cover and simmer 5 minutes or until chicken and shrimp are tender. Skim fat from liquid in skillet. Spoon mixture onto warm platter; sprinkle with remaining parsley.
