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| 2 | Chicken breasts; boned and sliced |
| 1 x ca. 450 g | (.5 kg). shrimp; cleaned |
| 1 | margarine stick |
| 1/2 Teelöffel | (2 ml). salt |
| 1/4 Teelöffel | (1 ml). red pepper |
| 1/4 Teelöffel | (1 ml). black pepper |
| 1 Teelöffel | (5 ml). oregano |
| 1 | Bayleaf crumbled |
| 3 | cloves garlic minced |
| 1 gross | onion sliced |
| 1 gross | green bell pepper sliced |
| 2 gross | Ribs celery sliced |
| 2 Teelöffel | (10 ml). Worcestershire sauce |
| 2 Teelöffel | (10 ml). lemon juice |
| 1 | Tomatoes; cut in wedges (up to 2) |
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In large skillet, melt margarine. In small dish combine salt, peppers, oregano and bay leaf. Sprinkle chicken pieces and shrimp with spice mixture. Saute chicken pieces in margarine until they are cooked. Scoop out chicken meat and set aside. Saute shrimp in remaining margarine until cooked. Scoop out shrimp and set aside. Saute garlic, onion, bell pepper and celery in same margarine. Add Worcestershire sauce, lemon juice, and tomatoes. Return all ingredients to pan and simmer until warmed, about 3 minutes. Serve over cooked spaghetti, linguini or rice.
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