4 (6 oz.) chicken breasts, boneless, skinless
12 lg. shrimp, peeled and deveined
3 oz. flour
2 chicken bouillon cubes
6 oz. sherry wine
4 oz. scallions, chopped
4 oz. pimentos, julienne cut
6 oz. mushrooms, sliced
6 oz. snow peas
4 cloves garlic, crushed
2 oz. olive oil
1 oz. butter
Salt and pepper to taste

Flatten and flour chicken breasts and saute chicken breasts until golden brown on one side, then add the shrimp and turn chicken and brown chicken on the other side. Cook for 3 minutes and then add the scallions, pimento, mushrooms, garlic, and snow peas, in that order.

Add all liquids and bouillon cubes and cook until bouillon cubes are dissolved. To serve, place chicken breasts on plates and pour vegetables and sauce over top. Arrange 3 shrimp on top of each dish. Serve over rice or with pasta. Serves: 4. (Prep and Cooking Time: 45 minutes)