Chicken and Shrimp

Published on April 3, 2019

• 5 tablespoons olive oil, divided

• 1 (8 ounce) package sliced fresh mushrooms

• 1 onion, chopped

• 2 cloves garlic, chopped

• 1 pound large shrimp, peeled and deveined

• 1 ¼ teaspoons salt, divided

• 4 skinless, boneless chicken breast halves – 1 inch cubes

• 3 tablespoons all-purpose flour, divided

• ¼ cup dry white wine

• 1 ¼ cups water

• ground black pepper to taste

1. Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.

2. Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms.

3. In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture.

4. Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.

5. Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.

I Made It

Nutrition Facts (per serving)

427Calories15g Fat23g Carbs40g Protein

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Nutrition FactsServings Per Recipe6Calories427% Daily Value *Total Fat15g19%Saturated Fat2g12%Cholesterol143mg48%Sodium651mg28%Total Carbohydrate23g8%Dietary Fiber0g1%Total Sugars1gProtein40gVitamin C4mg18%Calcium51mg4%Iron6mg31%Potassium368mg8%

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