Chicken and Shrimp

Recipe View Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the mushrooms until golden brown and softened, approximately 5-7 minutes. Remove with a slotted spoon and set aside. (5-7 minutes)

Recipe View Add another 2 tablespoons of olive oil to the skillet. Sauté the shrimp, onion, and garlic until the shrimp are pink and opaque and the onion is translucent, about 3-5 minutes. Remove from the skillet and add to the mushrooms. (3-5 minutes)

Recipe View In a shallow dish, combine 2 tablespoons of flour and 3/4 teaspoon of salt. Dredge the chicken cubes in the flour mixture, ensuring they are evenly coated.

Recipe View Add 1 tablespoon of olive oil to the skillet and sauté the dredged chicken until cooked through and lightly browned, about 5-7 minutes. Add the chicken to the mushroom and shrimp mixture. (5-7 minutes)

Recipe View Heat the remaining 1 tablespoon of olive oil in the skillet. Stir in the remaining 1 tablespoon of flour and cook, stirring constantly, until lightly browned, about 30 seconds. Gradually whisk in the water and wine, then add the remaining 1/2 teaspoon of salt. Bring to a boil, stirring constantly, and cook for 1 minute. (1-2 minutes)

Recipe View Reduce heat to medium-low and return the mushroom-shrimp-chicken mixture to the skillet. Simmer gently for 10 minutes, allowing the flavors to meld. Season generously with freshly ground black pepper to taste. Serve immediately.