Sprinkle chicken with 2 teaspoons salt and pepper.
Heat oil in very large skillet. Add chicken. Brown on all sides, remove
and set aside.
In same skillet, stir onions and garlic for 2 minutes.
Return chicken to skillet. Sprinkle with flour, stir until all flour is
Add wine and reserved diced tomatoes. Bring to boil. Reduce heat. Simmer,
covered, for about 30 minutes, until chicken is fork tender.
In small skillet, melt butter; add mushrooms. Sauté for 3 minutes.
Stir mushrooms into chicken along with shrimp and reserved tomato wedges.
Sprinkle with remaining teaspoon salt. Stir gently. Bring to boil. Reduce heat
and simmer, covered, for about 5 minutes, until shrimp are cooked.
Sprinkle with parsley and serve.
Yield: 8 servings
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.