CHICKEN, SAUSAGE AND PEPPERS
This is another great recipe from the Food Network Magazine. It is great as is, but I served it with linguine to make a full meal. Served with a salad and it was perfect. Enjoy!
Provided by Jolayne Cooper @jwcooper
Categories Chicken
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. 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 minutes.
- Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add 1 cup of the chicken broth, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the rest of the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooded through, about 5 minutes.
- Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2-3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
- Note: This recipe calls for Italian frying peppers. I have no idea what they are and found nothing at the grocery store that appeared to be Italian. So, I bought a couple of other green peppers and used them. They had a little heat and worked great. So, I would say use what you can find.
- Note 2: This is great by itself but was also great with linguine. Next time I may try it with rice. Use your imagination and make it a great meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
