1 lb. shrimp, cleaned & deveined
1 pkg. chicken tenders or boneless chicken breasts
4 to 5 cloves garlic, crushed
1 c. fresh, sliced mushrooms
2 c. white wine (reserve 1 c. to mix with flour)
2 tsp. Dijon mustard
1 tsp. lemon pepper
1 lb. angel hair pasta or linguine
1 stick butter
2 tsp. flour

Melt 1/2 stick of butter and add crushed garlic, cook until garlic just starts to brown. Cut chicken into bite-size pieces and add to garlic. Sprinkle with lemon pepper. Add mushrooms and shrimp. Cook, stirring frequently, until chicken and shrimp are done. Melt remaining butter. Add mustard and wine. Mix thoroughly. Mix remaining cup of wine and flour in a cup and add slowly to chicken and shrimp. This will thicken the sauce. Serve immediately over cooked pasta.