Chicken Scarpiello with Red Sauce

By michaelmeiner

Ingredients

• 6 boneless, skinless chicken breast halves
• 6 large button mushroom -- sliced
• 2 spicy raw beef sausages -- roughly chopped
• 1 red bell pepper -- cut into 1/2" dice
• 1 yellow bell pepper -- cut into 1/2" dice
• 1 red onion -- cut into 1/2" dice
• 3 hot cherry peppers -- thinly sliced, stems discarded from a jar
• 1 teaspoon garlic powder
• 1/2 cup white wine
• 1 28 ounce can tomato sauce

Details

Servings 1

Preparation

Step 1

Preheat oven to 350.

Sear the chicken with a bit of oil in a skillet, about 2-3 minutes per side, getting some color on each. Remove the chicken to a 9 x 13 inch baking dish. You may need to overlap them.

Add mushrooms to skillet with a little oil. Saute until they have released their liquid and all the liquid is cooked out. Add sausage to the pan; saute for 2 minutes until it starts to brown. Add the peppers, onion and cherry peppers. Saute for 3-4 minutes until the vegetables start to wilt and become shiny. Season with garlic. Add the wine. Stir and simmer on medium for 3 minutes. Stir in the tomato sauce. Pour over chicken.

Bake, uncovered, for 25 minutes.