1/4 c. butter
1 c. chopped onion
1 clove garlic, minced
3 chicken breasts, halved
2 tsp. salt
1/2 tsp. pepper
1 (8 oz.) can tomato sauce
1/4 c. port wine
1 tsp. basil
1/4 c. chopped parsley
1 (16 oz.) pkg. frozen, shelled & deveined shrimp

About 45 minutes before serving: In 12" skillet over medium heat, in hot butter, cook onion and garlic until tender, about 5 minutes. With slotted spoon, remove mixture to small bowl. Rub chicken breasts with salt and pepper.

In butter remaining in skillet, cook chicken breasts until golden on all sides. Stir into tomato sauce, wine, basil, 3 tablespoons parsley and reserved onion mixture; heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until tender. Add shrimp; over high heat, heat to boiling. Reduce heat to low; simmer 2 to 3 minutes until shrimp is just pink and tender, stirring often. Skim off fat if you like. Spoon mixture into deep dish; sprinkle with remaining parsley. 6 servings.