CHICKEN BASQUE

CHICKEN BASQUE image

Categories Sauté

Yield 10 cups

Number Of Ingredients 18

2 pounds zucchini, cut into 3/4 inch slices
2 Tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon pepper
3/4 pound Italian Link Sausage.
1 tablespoon butter
1 medium onion chopped
8 ounces small fresh mushrooms
1 garlic clove minced
1/4 cup olive oil
1 1/2 pound boneless skinless chicken breasts, halved of cut into 1 inch slices
1 cup flour
1 cup dry vermouth
1 jar (15 oz.) roasted red peppers, coursely chopped
1 tablespoon chopped fresh parsley
1 bay leaf
1/2 t. dried basil
1/2 t. dried thyme

Steps:

Saute zucchini in 2 tablespoons hot olive oil on high heat until browned. Salt and pepper,remove from skillet with slotted spoon and set aside. Reduce heat to medium high. Add sausage to skillet, cook until brown, with no pink in center. Drain, reserving one tablespoon of drippings in skillet. Set saugages aside and cut into 3/4 " slices. Add butter, mushrooms, onions and garlic to skillet, cook until onions are tender and mushroom liquid evaporates. Remove vegetables with a slotted spoon. Heat 1/4 c. olive oil in skillet. Dredge chicken in flour and cook in oil until done, turning once. Stir in vermouth, red perred, sliced sausages and vegetables and herbs. Reduce heat and simmer five minutes.