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2 Boneless Chicken Breasts, 1 lb Italian Sausages. Sliced
Cut into thin strips Into rounds about 1/2"
1 Oil Thick.
2 Green peppers, sliced 2 cl Garlic
1 Onion, sliced thick, or cut Chicken broth
Into chunks White wine
1 Fresh mushrooms
Contributed to the echo by: Marge Clark Chicken Da Vinci Saute Italian Sausage slices until done, remove from pan. In the grease from the sausages, with olive oil added as necessary, saute the garlic and green peppers. When peppers are about 1/2 done, add the onion. Cook until veggies are barely tender, still a trifle crisp, but not browned. Remove from pan and add to sausages. Add more oil, saute mushrooms until browned, remove and add to rest of the stuff. Last step, saute the chicken until done. Add everything else back into the pan, season generously with rosemary and oregano. Throwing a little basil in won't hurt it either. If the dish seems dry, add small amounts of either plain chicken broth or a broth & white wine mix. If you've added too much liquid, then thicken it with cornstarch.
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