On Aug 18, 6:57*pm, Joseph Littleshoes > wrote:
>
> Im always looking for ways to combine the flavors of chicken and shrimp,
> its one of my favorite combinations.

I'll put both white meat chicken and shrimp in fried rice or chow
mein. Not chicken livers.

> I have a fricassee recipe which simmers a breaded chicken breast in beef
> gravy and red wine, delicious.
> --
You lost me again. Clearly, your tastes are different from mine.
What kind of breading can withstand being simmered? What kind of
chicken breast retains its identity after simmering in beef gravy and
red wine? -aem