4 chicken breasts skinned and split (can use boneless)
1 lb. cleaned, deveined and peeled shrimp
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. butter
1/2 lb. sliced mushrooms (or 8 oz. canned)
2 tbsp. flour
1 1/2 c. chicken broth (canned broth okay)
1 tbsp. tomato paste
1 crushed bay leaf
1 tsp. dried chives
1 can (16 oz.) tomatoes cut up (or use stewed tomatoes)

Heat the butter, saute the chicken breasts. Remove and put in baking dish (13 x 9). Cover with foil and bake 25 minutes at 300 degrees.

Meanwhile saute the mushrooms in fry pan until tender. Blend in flour, add chicken broth and simmer - stir until it thickens. Season with tomato paste, bay leaf, chives, salt and pepper. Simmer 10 to 15 minutes.

Cook the shrimp (or use already cooked shrimp). Add the shrimp to the sauce, along with the canned tomatoes. Simmer about 6 minutes - just until shrimp and tomatoes are heated through.

Mix this together and put in baking dish with chicken breasts. Heat 300 degrees for 5 minutes. Serve with a tossed salad.

You could substitute lobster in place of the shrimp if you prefer.