1 lb. med. shrimp, shelled and deveined
6 chicken breast halves
4 tbsp. butter
1/4 c. minced parsley
1/3 c. port wine
3/4 tsp. salt
1/4 tsp. pepper
1 med. onion, diced
1 (8 oz.) can tomato sauce
1/4 c. water
1 tsp. basil

About 1 1/2 hours before serving, shell and devein shrimp. Bone chicken, if desired. In 12 inch skillet, over medium heat, saute onion in butter until tender. Remove to bowl. Brown chicken in drippings.

To chicken, add 3 tablespoons parsley, stir in onion, tomato sauce, wine, water, salt, basil, pepper. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 30 minutes. Add shrimp, cover, simmer 15 minutes. Skim fat from liquid. Spoon mixture onto warm platter; sprinkle with remaining parsley. Garnish with parsley sprigs.