Chicken and Sausage Saute
6 boneless, skinless chicken breast halves
salt and freshly ground pepper
1/2 cup all purpose flour
2 tbsp olive oil
2 medium size zucchini, cut into
1" julienne strips
1 lb sweet Italian sausage links
1 tbsp butter or margarine
1/4 tsp crushed red pepper
1/2 cup dry white wine
1/2 cup chicken broth
1 7oz jar roasted red peppers,
drained and finely sliced
1 tsp dried oregano, crushed
2 large garlic cloves, minced
1 tbsp chopped parsley
Cut chicken into thin bite size strips. Sprinkle with salt and pepper. Roll chicken pieces in
flour to coat. Set chicken aside. In a 12 " skillet heat olive oil. Add zucchini; cook and stir over
medium high heat for 1-2 minutes. Remove browned zucchini from skillet and set aside.
Add sausage links to skillet and cook over medium heat until browned. Remove sausage from skillet;
drain, reserving 1 tbsp drippings in skillet. Set sausage aside. Add butter and crushed red pepper
to drippings in skillet. Heat until butter is melted. Add chicken. Cook and stir for 2-3 minutes or until
no longer pink. Add wine; heat to boiling. Boil uncovered for 2 minutes. Cut sausage into 1/4 inch
thick slices. Add sliced sausage, chicken broth, roasted red peppers, garlic, oregano and basil to skillet.
Heat to boiling. Reduce heat. Cover and simmer over low heat for 20 minutes. Add zucchini and simmer
2 minutes. Sprinkle with parsley. Makes 6 main dish servings.