About 40 minutes before serving, in a 12" skillet over medium heat, heat sausage and 1/4 cup water to boiling; cover and cook 5 minutes. Remove cover;cook until sausages are browned, about 20 minutes, turning sausages frequently and pricking them to release fat. Meanwhile, cut each pepper into 1 1/2" wide strips;cut red onion into thin wedges. In 3 qt. saucepan over medium-high heat, in hot olive or salad oil, cook peppers,onions and thyme about 10 minutes or until vegetables are fork-tender, stirring mixture frequently. Cut each chicken breast in half; sprinkle lightly with salt and pepper. With slotted spoon, remove sausage to paper towels to drain and cool slightly; thinly slice sausage diagonally. In sausage drippings remaining in skillet over medium heat, cook chicken breasts until tender and browned, about 10 to 15 minutes. To chicken in skillet, add vinegar, vegetable mixture and sliced sausage; heat through. Garnish with thyme sprigs to serve. Makes 4 servings.
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|Serving Size: 1 Serving (280g)|
|Recipe Makes: 4|
|Calories from Fat: 255 (62%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 98.2mg||30 %|
|Sodium 473.1mg||16 %|
|Potassium 538.7mg||14 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 9.4g|
|Protein 27.3g||39 %|
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Calories per serving: 410
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