A delightful dish combining tender chicken breasts with a flavorful shrimp and tomato sauce.
Coat the chicken breasts in the flour, ensuring an even layer.
Shake off excess flour to prevent clumping during cooking.
Heat the butter in a skillet over medium heat and cook the chicken breasts until golden and cooked through, about 10 minutes.
Cook in batches if necessary to avoid overcrowding the skillet.
Remove the chicken from the skillet and keep warm.
Cover the chicken with foil to retain heat.
In the same skillet, sauté the onion, green bell pepper, and garlic until softened, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Add the diced tomatoes to the skillet and cook for another 5 minutes.
Use fresh, ripe tomatoes for the best flavor.
Stir in the shrimp and cook until they turn pink, about 2 minutes.
Avoid overcooking the shrimp to keep them tender.
Pour the shrimp and tomato sauce over the chicken breasts and serve.
Garnish with fresh parsley or basil for added color and flavor.
