1/2 lb. skinless, boneless chicken breast
1 tbsp. butter
1 tbsp. olive oil
2 tbsp. finely chopped shallot
1 clove garlic, minced
16 med. shrimp, peeled & deveined
Lemon slices & lettuce leaves for garnish (opt.)
1 c. chicken broth
2/3 c. Marsala wine
1 tbsp. finely chopped parsley
1 tbsp. lemon juice
1/8 tsp. pepper
2 c. sliced mushrooms

With meat mallet, pound chicken to 1/4 inch thick. Cut into 8 pieces. In large skillet, over medium heat, melt butter with oil. Add shallot and garlic. Cook, stirring frequently for 2 to 3 minutes or until soft. Add chicken. Cook, stirring frequently for 2 to 3 minutes until chicken turns white.

Add shrimp and cook 3 minutes until pink. Remove chicken and shrimp; set aside. Add broth, Marsala, parsley, lemon juice and pepper to skillet. Raise heat to high and cook until liquid is reduced to 1/3 cup. Reduce heat. Return chicken and shrimp to skillet. Add mushrooms and cook 1 to 2 minutes longer, stirring to coat with sauce. Place mixture on serving platter. Yield: 4 servings.