8 oz. chicken breast, boneless, cleaned & pounded evenly
6 lg. shrimp
1/2 onion, cut in julienne strips
1/2 green pepper, cut in julienne strips
1 tomato, diced 1/2"
4 oz. Scotch
3 oz. light cream
Salt and pepper

Flour chicken and saute in hot olive oil; lightly brown one side, flip and add shrimp. Remove chicken and shrimp from pan and place in 350 degree oven for 10-15 minutes until cooked through.

Add to pan onions and peppers; saute for 3-4 minutes. Add Scotch and boil off alcohol. Add cream and reduce until thick. Toss in tomatoes and salt and pepper. Pour sauce over chicken and shrimp when plated.