2 tablespoons butter
1 lbs. sweet or hot Italian sausage, cut into chunks
1 lbs. skinless, boneless chicken breasts, cut into chunks
1 tablespoon all-purpose flour
1 small onion, chopped
2 large green or red peppers, cut into 1-inch pieces
4 cloves garlic, minced
3/4 cup white wine
1 cup Pacific Organic Chicken Broth
1/4 cup roughly chopped fresh parsley
2 pickled cherry peppers, chopped, plus 3 tablespoons liquid from the jar
Sea salt and freshly ground pepper to taste
Heat 1 tablespoon butter in a large skillet over medium-high 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.
Add the onion, peppers, garlic, sea salt, and pepper to taste and cook 5-7 minutes.
Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced.
Add the broth and bring to a gentle simmer.
Cover and cook until the sausage and chicken are cooked through, about 5-7 minutes.
Transfer the chicken, sausage and vegetables to a platter with a slotted spoon.
Increase the heat to high.
Stir the parsley and cherry peppers and their liquid into the skillet.
Boil until reduced by one-third, 3 to 4 minutes.
Remove from the heat and stir in the remaining 1 tablespoon butter.
Pour the sauce over the chicken mixture.
Serve over rice or pasta.