1 tablespoon vegetable oil
1/2 cup low fat, low sodium chicken broth
6 skinless, boneless chicken breast halves
1/2 cup chicken broth
1/2 cup minced shallots
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon sage
1/2 teaspoon salt
1 dash ground black pepper
Heat oil in deep-fryer or large skillet. Add chicken and brown on all sides. Remove from oil and pat dry.
Steam chicken breasts in oil until they are completely cooked and slightly crisp. Remove from skillet, brown slightly and transfer to a 9x13 inch baking dish. Add shrimp and vegetables to skillet and cook on medium heat.
While chicken is cooking just turn skillet at medium speed, constantly moving to avoid burning. Add chicken broth and shallots to skillet and heat gently. Stir in garlic powder, oregano, basil, sage, salt and pepper.
While chicken is cooking, heat the chicken broth and chicken in skillet over medium heat. Add shredded cheese, wine, celery salt, parsley and parsley powder to skillet and heat gently.
Spread the chicken mixture over the chicken in pie dish and top with shrimp and vegetables.