Chicken-And-Shrimp Florentine - cooking recipe

Ingredients

1 lb. unpeeled medium fresh shrimp
4 chicken breast halves, skinned and boned
1/4 tsp. pepper
1/4 tsp. garlic powder
2 Tbsp. butter or margarine
1/2 c. dry white wine
2 (10 oz.) pkg. frozen chopped spinach
1 (8 oz.) pkg. cream cheese, cubed
2 Tbsp. butter or margarine
2 Tbsp. grated Parmesan cheese
1 can cream of mushroom soup
1 can cream of celery soup
2 Tbsp. fine dry bread crumbs
lemon slices, halved (optional)
parsley sprigs (optional)
additional cooked shrimp (optional)

Preparation

Peel and
devein
shrimp;
set aside.
Sprinkle chicken with pepper and garlic powder; place in lightly greased 13 x 9 x 2-inch baking
pan.
Dot
with 2 tablespoons butter and pour wine over top. Broil 8 to 10 minutes or until lightly browned, turning once. Add
shrimp; broil 5 to 8 minutes more or until shrimp turns pink,
stirring
once.
Remove
from
oven, cool slightly.\t Drain drippings
and
reserve.\tCut
chicken
in bite-size pieces, set chicken and shrimp aside.