Chicken and Sausage Scarpariello from The Leahy Kitchen…..

2 tablespoons olive oil plus 2 tablespoons for the sauce

4 boneless, skinless chicken breast halves or 4 extra ground lean beef patties out of their beef casings

1/2 teaspoon plus 1 teaspoon dried oregano leaves, divided

Salt and freshly ground black pepper

4 links sweet Italian turkey sausage or regular Italian sausage

1 large onion, peeled and thinly sliced

2 bell peppers, cored and thinly sliced

3 teaspoons minced garlic, about 4 medium cloves

6-8 cherry peppers bottled in vinegar, cored and coarsely chopped

1/2 cup dry white wine

1/2 cup chicken broth

1/4 cup fresh lemon juice or red wine vinegar

1/3 cup chopped fresh parsley

Heat 2 tablespoons of the oil in a large sauté pan over medium-high heat.

Season the chicken with the 1/2 teaspoon of the oregano, salt and pepper.

Place the chicken in the heated pan and brown on the first side for about 3 minutes. Turn over and brown on the other side 3 minutes more. Remove from the skillet and set aside.

Brown the sausages in the same skillet until almost done, about 5 minutes per side. Remove from the skillet and set aside.

Add the remaining 2 tablespoons of oil to the skillet and heat over medium-high. Add the onions and bell peppers and sauté until the vegetables begin to brown, about 5 minutes. Add the garlic and sauté about 2 minutes more.

Cut the chicken and sausage into bite-sized pieces and return to the pan along with the vegetables, hot cherry peppers, remaining 1 teaspoon oregano, dry white wine, chicken broth, lemon juice or red wine vinegar. Cover and bring to a boil. Reduce heat and simmer 10 minutes. Sprinkle with parsley and serve.

I add small Yukon gold potatoes to this dish because my husband likes potatoes.  I cut then in half and brown with vegetables.

More Nancy Recipes

Pasta Carbonara-Leahy Style

Pasta with Broccoli