Recipe: Chicken with Peppers and Sausage

Title: Chicken with Peppers and Sausage
Categories: Poultry, Italian, Sausages
Yield: 4 servings

1/2 lb Sweet Italian-sausage links -skinless,boneless chicken
1 lg Red pepper -breasts
1 lg Yellow pepper Salt
1 Medium-size red onion Pepper
3 tb Olive or salad oil 4 ts Balsamic or red wine vinegar
1/2 ts Dried thyme leaves Thyme sprigs for garnish
2 Whole medium-size

About 40 minutes before serving, in a 12" skillet over medium heat, heat
sausage and 1/4 cup water to boiling; cover and cook 5 minutes. Remove
cover;cook until sausages are browned, about 20 minutes, turning sausages
frequently and pricking them to release fat.

Meanwhile, cut each pepper into 1 1/2" wide strips;cut red onion into thin
wedges. In 3 qt. saucepan over medium-high heat, in hot olive or salad oil,
cook peppers,onions and thyme about 10 minutes or until vegetables are
fork-tender, stirring mixture frequently.

Cut each chicken breast in half; sprinkle lightly with salt and pepper.
With slotted spoon, remove sausage to paper towels to drain and cool
slightly; thinly slice sausage diagonally.

In sausage drippings remaining in skillet over medium heat, cook chicken
breasts until tender and browned, about 10 to 15 minutes. To chicken in
skillet, add vinegar, vegetable mixture and sliced sausage; heat through.
Garnish with thyme sprigs to serve.

Makes 4 servings.



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