Recipes:
# Sautéed Chicken with Shrimp
## INGREDIENTS
4 skinless, boneless chicken breast halves
(about 5 ounces each)
1 pound medium shrimp
3 tablespoons butter or margarine, divided
8 ounces mushrooms
½ teaspoon salt
¼ teaspoon pepper
¼ cup chopped onion
1 clove garlic, minced
½ cup dry white wine or chicken broth
2 cups puréed fresh tomatoes
1 bay leaf
SERVES 4
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## Make Ahead
You can prepare the chicken and shrimp in step 1 up to 24 hours ahead. Refrigerate separately, tightly covered, until ready to use.
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## VARIATION
A few crushed anise or fennel seeds added in step 3 will give this dish an authentic Provençal flavor.
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### 1
Cut the chicken into strips. Peel and devein shrimp. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add chicken to skillet. Cook, stirring, for 2 minutes.
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### 2
Add mushrooms, salt and pepper. Cook, stirring, for about 1 minute. Add shrimp. Cook, stirring, for 2 minutes. Remove chicken, mushrooms and shrimp with a slotted spoon.
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### 3
Add onion and garlic to skillet. Sauté until lightly browned. Add wine. Boil for 1 minute. Add tomato purée and bay leaf. Cook, stirring, until sauce is thickened, about 10 minutes.
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### 4
Add chicken-mushroom-shrimp mixture to skillet. Bring to a simmer and cook for 10 minutes. Add remaining butter. Swirl until butter is melted. Discard bay leaf before serving.
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## Make It Quicker
• Save the shrimp shells! Simmered in water with some onion, parsley stems and bay leaf, they will create a fantastic broth you can use when preparing any seafood dish that calls for fish stock.
