Directions1. Preheat sauté pan.
2. Add chef seasoning to flour.
3. Add 3 Tbsp. of whole butter to sauté pan. Dredge chicken and shrimp in flour then set in sauté pan. Cook for three minutes.
4. At medium heat, add sliced portabella, diced plum tomatoes, shallots and garlic. Let cook for five minutes.
5. Add wine and let reduce by half. Add chicken stock, whole butter and 2 Tbsp. of chef seasoning.