1/4 c. butter
1 med. onion, chopped
2 cloves garlic, minced
2 1/2 - 3 lb. broiler fryer chicken, cut up
1 (8 oz.) can tomato sauce
3/4 c. Rose wine
1/4 c. all-purpose flour
2 tbsp. snipped parsley
1 tsp. salt
1 tsp. dried basil leaves
1/2 tsp. Italian seasoning
1/4 tsp. pepper
1 lb. raw shrimp, shelled & deveined (fresh or frozen), thawed

Combine butter, onion and garlic in 3 to 5 quart casserole. Micro at High until onion is tender crisp, 3 to 5 minutes. Stir in remaining ingredients, except shrimp. Microwave at Medium-High until chicken next to bone is not pink, 24 to 29 minutes, turning chicken pieces over after half the cooking time. If using other than carousel, re-arrange twice during the cooking time. Remove chicken pieces and place in serving dish. Cover and set aside. Add shrimp to wine sauce. Micro at High until shrimp turns pink (do not over cook shrimp or it will become tough), 3 to 4 minutes, stirring after half the cooking time. Skim any fat from surface of sauce. Pour shrimp sauce over chicken pieces. Makes 4 to 6 servings.