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Ingredientes
- 3 whole skinless boneless chicken breasts pounded thin
- 15 shrimp peeled and butterflied
- 1 c. flour
- 1 clove garlic, minced
- 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 minced tomatoes
- 1 teaspoon chili pwdr
- 1 c. chicken stock
- 1 teaspoon sugar
- Salt and pepper to taste
Direcciones
- Dredge chicken and shrimp in flour. Shake off excess flour. Saute/fry in large skillet with vegetable oil till lightly browned. Throw away all but 1 Tbsp. oil. Reserve chicken and shrimp. Add in to oil remaining in skillet the garlic, onion, peppers and mushrooms. Saute/fry till tender, return chicken to the pan. Add in wine, stock, tomatoes, chili pwdr, sugar, salt and pepper. Bring up to boil and simmer 5 min. Return shrimp to pan simmer another 5 min. Serve over rice pilaf or possibly white rice.
- (Warwick Inn)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 11 | 5% |
| Total Fat 1.27g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 147mg | 6% |
| Potassium 641mg | 18% |
| Total Carbs 36.26g | 10% |
| Dietary Fiber 3.6g | 12% |
| Sugars 7.12g | 5% |
| Protein 11.11g | 18% |
