Chicken and Sausage Recipe
This hearty dish can be served by itself or over hot cooked rice or pasta. Choose hot Italian sausages for a spicier dish.
SERVES ► 8
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound boneless, skinless chicken breasts
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons all-purpose flour
- ½ teaspoon paprika
- 8 ounces bulk Italian sausage
- 1 green bell pepper, chopped
- 1 cup sliced mushrooms
- 1 (14-ounce) can diced tomatoes, undrained
- 3 tablespoons tomato paste
- ½ cup water
- ½ teaspoon dried basil leaves
In heavy saucepan, combine oil and butter over medium heat. Meanwhile, cut chicken into 1″ pieces.
On shallow plate, combine salt, pepper, flour and paprika; toss chicken in flour mixture to coat.
Add chicken to saucepan; cook for 4 minutes, then add sausage and continue cooking for 8–10 minutes longer until almost cooked. Remove to plate; pour off drippings.
Add bell pepper and mushrooms to drippings remaining in saucepan; cook and stir for 3 minutes.
Add tomatoes, tomato paste, water, and basil leaves and bring to a boil. Lower heat and simmer for 10 minutes.
Return sausage and chicken to saucepan; simmer for 5 minutes or until thoroughly cooked.
