Chicken and Shrimp

Ingredients

• 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 1/4 teaspoons salt, divided
• 4 skinless, boneless chicken breast halves – cut into 1 inch cubes
• 3 tablespoons all-purpose flour, divided
• 1/4 cup dry white wine
• 1 1/4 cups water
• Ground black pepper to taste

Directions

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.

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

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.

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.

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