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Name: Chicken with Peppers and Sausage
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Medium red onion; 3 tb Olive oil or salad oil; Salt; 1/2 lb Sweet Italian-sausage links; 4 ts Balsamic or red wine vinegar; 1 lg Yellow pepper; 2 Whole medium chicken breasts; sprigs Thyme for garnish; 1 lg Cayenne pepper; 1/2 ts Dried thyme leaves; Pepper

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INGREDIENTS

1 Medium red onion
3 tb Olive oil ; or salad oil
Salt
1/2 lb Sweet Italian-sausage links
4 ts Balsamic or red wine vinegar
1 lg Yellow pepper
2 Whole medium chicken breasts
sprigs Thyme ; for garnish
1 lg Cayenne pepper
1/2 ts Dried thyme leaves
Pepper

Servings

INSTRUCTIONS

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.

NOTES

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Chicken with Peppers and Sausage

1 Medium red onion
3 tb Olive oil or salad oil
 Salt
1/2 lb Sweet Italian-sausage links
4 ts Balsamic or red wine vinegar
1 lg Yellow pepper
2 Whole medium chicken breasts
 sprigs Thyme for garnish
1 lg Cayenne pepper
1/2 ts Dried thyme leaves
 Pepper

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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Nutrition

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Serving Size: 1 Serving (280g)
Recipe Makes: 4

Calories: 410
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 410

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