| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Poultry, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
|
Boneless Chicken Breasts, |
|
|
Cut into thin strips |
| 1 |
|
Oil |
| 2 |
|
Green peppers, sliced |
| 1 |
|
Onion, sliced thick, or cut |
|
|
Into chunks |
| 1 |
|
Fresh mushrooms |
| 1 |
lb |
Italian Sausages. Sliced |
|
|
Into rounds about 1/2" |
|
|
Thick. |
| 2 |
cl |
Garlic |
|
|
Chicken broth |
|
|
White wine |
INSTRUCTIONS
Contributed to the echo by: Marge Clark Chicken Da Vinci Saute Italian
Sausage slices until done, remove from pan. In the grease from the
sausages, with olive oil added as necessary, saute the garlic and green
peppers. When peppers are about 1/2 done, add the onion. Cook until veggies
are barely tender, still a trifle crisp, but not browned. Remove from pan
and add to sausages. Add more oil, saute mushrooms until browned, remove
and add to rest of the stuff. Last step, saute the chicken until done. Add
everything else back into the pan, season generously with rosemary and
oregano. Throwing a little basil in won't hurt it either. If the dish seems
dry, add small amounts of either plain chicken broth or a broth & white
wine mix. If you've added too much liquid, then thicken it with cornstarch.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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