1 lb. med. shrimp
3 whole chicken breasts
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
Parsley sprig for garnish

Remove bones from chicken. Cut in large chunks. In hot butter cook onion until tender and remove. Cook chicken in butter until brown. Add all ingredients except shrimp. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes. Add shrimp. Cover and simmer 5 minutes or until tender. Skim off fat and place on warm platter. Garnish with parsley sprig.