Spice up boneless chicken breast by cooking with zesty Italian sausage, veggies and pickled cherry peppers. Deglaze with white wine and broth to get a flavorful sauce.
Ingredients
2 tablespoons unsalted butter3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus
2 tablespoons liquid from the jarred pickled cherry peppers
Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes.
Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute.
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 and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes.
Remove from the heat and stir in the remaining 1 tablespoon butter.
Pour the sauce over the chicken mixture.
Directions
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.
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 the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute.
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 and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes.
Remove from the heat and stir in the remaining 1 tablespoon butter.
Pour the sauce over the chicken mixture.
