-
1
Salt and pepper chicken and pat in seasonings.
-
2
Heat olive oil to med-high.
-
3
Dredge chicken in flour and add to heated oil.
-
4
Brown on both sides, about 3 minutes each side.
-
5
Place browned chicken on papertowels
-
6
In same skillet, saute onions 10 minutes.
-
7
After five mins add minced garlic.
-
8
Add tomatoes, wine, and stir until bubbly.
-
9
Lower heat to a low simmer.
-
10
Return chicken pieces to skillet.
-
11
Simmer for 1 hour if using dark meat, 45 mins if using breasts.
-
12
Check chicken at 15 min intervals. If too dry, add 1/3 C Chicken Broth (or to your liking).
-
13
At first 15 min interval, taste sauce and S& P to your taste.
-
14
Preheat oven to 400 degrees.
-
15
Add mushrooms and shrimp to simmering chicken at 50 mins or 35 mins, respectively, assure shrimp is simmering in sauce until just pink.
-
16
Butter slices of bread or drizzle olive oil and toast in preheated oven (3-5 mins).
-
17
Add one piece of chicken on top of a slice of toast, spoon sauce over chicken.
-
18
Add 2-3 shrimp on top or around chicken.
-
19
Sprinkle a little parsley on each serving (optional).
-
20
Fry eggs in olive oil or bacon grease, Sunny side up (eggs optional).
-
21
Place egg by side of chicken serving, S&P to taste.
