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Ingredients:

(4) Four Ounce chicken breasts pounded thin

3 tablespoons flour

(8) large shrimp cleaned and deviened

1/2 cup artichoke hearts

(6) asparagus spears

3 teaspoons chopped garlic

1/2 cup diced tomatoes

1/2 cup sliced mushrooms

1 tablespoon olive oil

(1) teaspoon diced shallots

1/2 cup of thickened beef stock

3 oz. shredded mozzarella

pinch of salt

black pepper

Method:

Heat olive oil in a large skillet.

Lightly coat the chicken breast in flour on both sides and begin saute in skillet.

Add tomatoes, asparagus, and mushrooms along side the chicken. After two to three minutes as the chicken is browning, add the shrimp. Turn over the chicken and shrimp and continue to saute until both are almost cooked. Add the garlic and saute for an additional 30 seconds. De glaze with white wine and add thickened stock. Allow all to simmer with the vegetables and shrimp on top. Top with mozzarella cheese and cover sauce pan. When cheese is melted serve with potato or rice on serving plate.

Tags: lt, stock

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