Chicken and Shrimp
Ingreadient
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5 tablespoons olive oil, divided
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1 (8 ounce) package sliced fresh mushrooms
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1 pound large shrimp, peeled and deveined
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1 onion, chopped
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2 cloves garlic, chopped
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3 tablespoons all-purpose flour, divided
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1 ¼ teaspoons salt, divided
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4 skinless, boneless chicken breast halves - cut into 1 inch cubes
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1 ¼ cups water
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¼ cup dry white wine
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freshly ground black pepper to taste
Direction
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Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté mushrooms in hot oil until golden; remove from the skillet with a slotted spoon and set aside.
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Add another 2 tablespoons olive oil to the skillet. Sauté shrimp, onion, and garlic in hot oil until opaque. Remove from the skillet and add to mushrooms.
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Mix together 2 tablespoons flour and 3/4 teaspoon salt in a shallow dish or bowl until well combined. Dredge chicken in flour to coat.
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Add 1 tablespoon olive oil to the skillet and sauté chicken in hot oil until no longer pink, 3 to 5 minutes. Add chicken to mushroom-shrimp mixture.
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Heat remaining 1 tablespoon olive oil in the skillet and stir in remaining 1 tablespoon flour. Cook for about 30 seconds, stirring constantly, until brown. Stir in water, wine, and remaining 1/2 teaspoon salt; boil for 1 minute.
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Reduce heat to medium-low and return mushroom-shrimp-chicken mixture to the skillet. Simmer for about 10 minutes, season with pepper, and serve.
