3 whole skinless boneless chicken breasts pounded thin
15 shrimp peeled and butterflied
1 c. flour
1 clove garlic, chopped
1 lg. sweet onion, cut in strips
1 each red and green bell pepper cut in strips
6 to 8 lg. sliced mushrooms
1 c. dry white wine
3 c. peeled chopped tomatoes
1 tsp. chili powder
1 c. chicken stock
1 tsp. sugar
Salt and pepper to taste

Dredge chicken and shrimp in flour. Shake off excess flour. Saute in large skillet with vegetable oil until lightly browned. Discard all but 1 tablespoon oil. Reserve chicken and shrimp. Add to oil remaining in skillet the garlic, onion, peppers and mushrooms. Saute until tender, return chicken to the pan. Add wine, stock, tomatoes, chili powder, sugar, salt and pepper. Bring up to boil and simmer 5 minutes. Return shrimp to pan simmer another 5 minutes. Serve over rice pilaf or white rice.

(Warwick Inn)