This dish is heavenly. The chicken and sausage in the sauce from the mushrooms and onions is out of this world. This is a perfect Sunday Supper.
2 Lbs Chicken Breast – boneless
1 Lb Italian Sausage
2 Potatoes – cut in pieces
2 Red Peppers – cut in pieces
1 Onion – sliced
1 Lb Mushrooms – stems removed
1/2 Cup Chicken Broth
1/2 Cup White Wine
1 TBSP Rosemary – chopped
1 TBSP Parsley – chopped
2 tsp Lemon Juice
1/2 tsp Red Pepper Flakes
1 TBSP Flour
1/4 Cup Olive Oil
2 TBSP Butter
Flour for dredging
Cut the chicken breast into bite sized pieces. Dredge the chicken in flour. In a large skillet, heat the olive oil and butter. Cook the chicken until brown on both sides. Remove from pan.
Brown the sausage on all sides and set aside.
Add the potatoes and season with salt. Cook the potatoes until just starting to get soft.
Add the onion, red pepper and mushrooms again, season these vegetables with salt. Continue cooking for 5 minutes on medium heat.
Add the chicken and sausage back to the skillet. Stir.
Add the rosemary, parsley, red pepper flakes and lemon juice. Stir in the chicken broth and wine.
Mix 1 tablespoon of flour with a small amount of water and whisk until there are no lumps. Add to the skillet and gently stir.
Season with salt and pepper. Cook on medium-low heat for 20 to 30 minutes.