Chicken, Sausage & Peppers

  • Prep + Cook Time
    35 Minutes
  • Servings
    4
  • Calories
    666
  • Nutritional Information
    • 31 g FAt
    • 11 g Sat. FAt
    • 45 g CArbs
    • 5 g Fiber
    • 8 g sugars
    • 44 g proteins

Ingredients

    1 lb. Forester Farmer’s Market® Chicken Breast cut in to 1″ cubes
    2 tablespoons unsalted butter
    3/4 pound sweet or hot Italian sausage, cut into chunks
    3 cloves garlic, roughly chopped
    1/2 cup dry white wine
    Kosher salt and freshly ground pepper
    3/4 cup low-sodium chicken broth
    1 tablespoon all-purpose flour
    1/4 cup roughly chopped fresh parsley 1 small onion, chopped
    2 Italian green frying peppers, cut into 1-inch pieces
    2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

Ingredients

Preparation

    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.
    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.

Preparation