Instructions: Place chicken on a cutting board and flatten with the side of a mallet. Heat olive oil in a large skillet over medium-high heat then add onions and garlic. Brown chicken on both sides. If not cooked through add chicken broth and cook, covered until finished. Hold warm.

Make a roux by melting butter in a medium sauce pan over low heat. Gradually sir in flour, Stir until smooth. Cook over medium heat until thick.

Gradually add milk, lime juice and tomato paste, heat until it begins to thicken. Add chicken broth to thin the mixture to desired consistency. Continue stirring well. Remove from heat and add rosemary and shrimp. Hold warm.

Place 2 chicken breasts on a plate and cover with sauce. Serve immediately.

This recipe yields 4 servings.

Suggested Wine: Beverage suggestions: Chenin Blanc

NOTES : Chefs Tip - This dish will go excellent with a wild rice mixture or a pilaf.

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