2 lbs. chicken
2 lbs. shrimp
1 tbsp. salt
1/2 tsp. pepper
1/4 c. butter
3 sm. onions, chopped
1 clove garlic, minced sm.
3 tbsp. chopped parsley
1 c. red port wine
1 (8 oz.) can tomato sauce
1 tsp. dried basil

Rub chicken in salt and pepper. Saute chicken in butter. Add onion, garlic, parsley, wine, tomato sauce and basil. Simmer covered for 30 minutes or until tender. Then bring to ab oil and add shrimp. Cook uncovered for 15 minutes or until shrimp is pink. Serve over rice.