1 lb. med. shrimp
3 whole chicken breasts, each cut in half
4 tbsp. butter
1 med. onion, diced
1/4 c. minced parsley
1 (8 oz.) can tomato sauce
1/3 c. port wine
1/4 c. water
3/4 tsp. salt
1 tsp. basil
1/4 tsp. pepper

Shell and devein shrimp. If you like, remove bones from chicken. Set aside.

In 12 inch skillet over medium heat in hot butter, cook onion until tender. Stir occasionally. With a slotted spoon, remove onion to a small bowl.

In drippings in skillet over medium high heat, cook chicken breasts until browned (on both sides).

In skillet with chicken, measure 3 tablespoons minced parsley; stir in onion, tomato sauce, wine, water, salt, basil, and pepper. Bring to boil; reduce heat to low. Cover and simmer for 10 minutes. Add shrimp, cover, and simmer for 5 minutes or until chicken and shrimp are done. Skim fat from liquid in skillet. Spoon mixture on hot platter and sprinkle with parsley.