3 skinless, boneless chicken breast halves (3 oz. each)
1 lb. lg. shrimp, shelled and deveined
2 tbsp. vegetable oil
1 sm. onion, chopped
2 tbsp. chopped parsley
2 chicken bouillon cubes or env.
1 1/2 tsp. hot pepper sauce
1/2 c. half & half
2 c. water
1/3 c. sweet Vermouth
1 1/2 tsp. cornstarch

In a large skillet, saute chicken in oil until brown. Add shrimp, Vermouth, onion, 1 tablespoon parsley, chicken bouillon, hot pepper sauce and 2 cups water. Cook covered, 10 minutes. Remove chicken and shrimp to serving platter. Cover to keep warm. Over high heat, reduce liquid to half.

Meanwhile, in a small bowl, blend cornstarch and half & half. Add to cooking liquid; return to boil. Spoon mixture over chicken and shrimp. Sprinkle with remaining parsley.