Chicken, Sausage and Peppers

By á-6382

Ingredients

• 2 Tbsp. unsalted butter
• 3/4 lb. sweet or hot Italian sausage, cut into chunks
• 3/4 lb. skinless, boneless chicken breasts, cut into chunks
• salt and pepper
• 1 Tbsp. all purpose flour
• 1 small onion, chopped
• 2 Italian green frying peppers, cut into 1 inch pieces
• 3 cloves garlic, roughly chopped
• 1/2 c. dry white wine
• 3/4 c. low sodium chicken broth
• 1/4 c. roughly chopped fresh parsley
• 2 jarred pickled cherry peppers, chopped, plus 2 Tbsp. liquid from the jar

Preparation

Step 1

Heat 1 Tbsp butter in a large skillet over med-high heat. Cook the sausage until golden, about 2 mins. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 mins. Add the onion, peppers, garlic, 1/2 tsp. salt, and pepper to taste and cook 3 mins. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 min. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes. Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir in the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one third, 2 to 3 minutes. Remove from the heat and stir in the remaining tablespoon butter. Pour the sauce over the chicken mixture.