1 lb. med. shrimp
3 whole chicken breasts, boneless (cut in halves)
4 tbsp. butter
1 med. onion, diced
1/4 c. minced parsley
1 (8 oz.) can tomato sauce
1/3 c. Port wine
1/4 c. water
3/4 tsp. salt
1 tsp. basil
1/4 tsp. pepper

Shell and devein shrimp about 1 hour before serving. Cut chicken in bite size pieces. Set aside.

In skillet over medium heat, cook onion in butter until tender. Remove onion with slotted spoon. In remaining drippings, cook chicken until browned on all sides.

In skillet with chicken, add 3 tablespoons parsley. Stir in onion, tomato sauce, wine, water, salt and pepper. Cook over high heat to boiling. Reduce heat to low; cover and simmer 10 minutes.

Add shrimp. Cover and simmer 5 minutes or until chicken and shrimp are tender. Skim off fat in skillet. Spoon mixture on warm serving platter and sprinkle with remaining parsley. Serves 6.