2 T. butter
3/4 pound Italian Sausage, cut into 1" pieces
3/4 pound skinless, boneless chicken breasts, cut into 1" pieces
Kosher salt and fresh ground black pepper
2 T. flour
1 small onion, cut in 1" pieces
2 green peppers, cut into 1" pieces
2 green peppers, cut into 1" pieces
3 cloves garlic, chopped
1/2 c. dry white wine
3/4 c. chicken broth
1/4 c. roughly chopped parsley
2 jarred pickled cherry peppers, chopped, plus 2 T. liquid from the jar
- Heat 1 T. butter in a large skillet over medium heat.
- Cook the sausage until golden.
- 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, salt and pepper and cook 3 minutes.
- Add the broth and bring to a gentle simmer.
- Cover and cook until the sausage and chicken are cooked 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, cherry peppers and liquid into the skillet.
- Boil and reduce by one third, 2 to 3 minutes.
- Remove from the heat and stir in the remaining 1 T. butter.
- Pour over the chicken mixture and serve.
