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Quick and Easy Chicken shrimp Teriyaki

1/4 lb. medium Shrimp, shelled
1 1/2 cups cooked chicken pieces (equals the meat of approximately 2 breasts)
1 small can mushrooms, drained or 1/2 cup sliced fresh mushrooms
1/3 cup bottled teriyaki sauce
1/4 cup white or rose wine
Black pepper, to taste

In a medium non-stick skillet heat teriyaki sauce and wine on medium heat until liquid begins to bubble. Add raw Shrimp, chicken and mushrooms, stirring quickly until Shrimp are pink on all sides. Sprinkle with pepper and continue stirring another few minutes, to be sure chicken pieces are heated through. Serve over cooked rice or noodles. Recipe can be multiplied by as many people.

Serves 1

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