1 lb. med. shrimp, peeled and deveined
3 whole chicken breasts, skinned, deboned and halved
4 tbsp. butter
1 med. onion, diced
1/4 c. parsley, minced
1 (8 oz.) can tomato sauce
1/3 c. wine (Port is best)
1/4 c. water
3/4 tsp. salt
1/4 tsp. pepper
1 tsp. basil

In large skillet heat butter over medium heat; add onion and saute until tender, stirring occasionally. With slotted spoon, remove onion to small bowl. In butter remaining in skillet, cook chicken breasts over medium high heat until browned on both sides. Add 3 tbsp. parsley; stir in onion, tomato sauce, wine, water, salt, pepper and basil. Heat to boiling over high heat. Reduce to low heat; cover and simmer 10 minutes.

Add shrimp; cover and simmer 5 minutes. Garnish with remaining parsley.