• 2 to 3 boneless chicken breast halves or tenders, about 1 pound
• 1 pound large shrimp
• 6 tablespoons butter
• 1/4 cup olive oil
• 4 medium cloves garlic, smashed and minced
• 1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil
• 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon Creole seasoning or seasoned salt blend

Preparation

Lightly pound chicken between sheets of plastic wrap to an even thickness. Cut in strips about 1-inch wide.

In a large skillet, melt the butter with olive oil. Add garlic, basil, parsley, salt, and seasoning. Heat over medium low heat and add the chicken and shrimp. Cook the shrimp and chicken mixture, stirring, for about 10 to 15 minutes, until cooked through. If shrimp are small, add a few minutes after adding chicken. Serve with hot cooked pasta. Sprinkle with fresh chopped parsley, if desired.