Shrimp & Chicken in Sour Cream Sherry Sauce

This is another great recipe from my mother-in-law.  You definitely must try this one!  As I've said before, I'm not really a fan of shrimp, but Brent is, so the combination of chicken and shrimp in this dish makes everyone happy.  

Shrimp & Chicken in Sour Cream Sherry Sauce

3 tbsp margarine
3-4 tbsp flour (start with 3 tbsp, add more if you desire thicker sauce) 
1 c chicken broth
3/4 tsp garlic salt
1/8 tsp black pepper
1/8 tsp nutmeg
1 c sour cream
1/4-1/3 c dry cooking sherry (this varies depending on how you like the taste, start with 1/4 c and add more if you like)
1 1/2 c diced chicken
1 1/2 c chopped shrimp
1 tbsp olive oil

Cook chicken in small skillet with 1 tbsp olive oil until no longer pink, usually 5-7 minutes (I season the chicken with Montreal chicken seasoning).  Boil water for shrimp.  When water is boiling, add chopped shrimp and cook about 30 seconds.  Do not overcook the shrimp!  Drain shrimp into a bowl of cold water to stop the cooking process.  After shrimp has cooled, drain and set shrimp and chicken aside. 

Melt butter in large skillet.  Blend in flour slowly; add broth and heat.  Stir constantly until thick and smooth.  Mix in seasonings, sour cream, and sherry; heat for about two minutes, stirring constantly.  Add chicken and shrimp, heat and stir another 2-3 minutes.  Serve over rice.