Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
6
Ingredients
Directions
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.
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.
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.
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.
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.
Reduce heat to medium-low and return mushroom-shrimp-chicken mixture to the skillet. Simmer for about 10 minutes, season with pepper, and serve.
Nutrition Facts (per serving)
| 427 | Calories |
| 15g | Fat |
| 23g | Carbs |
| 40g | Protein |
