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QUICK AND EASY CHICKEN-SHRIMP TERIYAKI 
1/4 lb. med. shrimp, shelled
1 1/2 c. cooked chicken pieces (equals the meat of approximately 2 breasts)
1 sm. can mushrooms, drained or 1/2 c. sliced fresh mushrooms
1/3 c. bottled teriyaki sauce
1/4 c. white or rose wine
Black pepper, to taste

In a medium non-stick skillet heat teriyaki sauce and wine on medium heat until liquid begins to bubble. Add raw shrimp, chicken and mushrooms, stirring quickly until shrimp are pink on all sides. Sprinkle with pepper and continue stirring another few minutes, to be sure chicken pieces are heated through. Serve over cooked rice or noodles. Recipe can be multiplied by as many people.

Serves 1.

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