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Ingredients
- 2 pound Chicken Breasts boneless, skinless
- 1 Tbl Flour
- 2 Tbl Butter
- 1 Tbl Olive Oil
- 4 cloves Garlic chopped
- 1 cup Mushrooms sliced
- 1 Yellow Pepper diced
- 2 Italian Link Sausages Mild or hot, about 1/4 lb
- 2 Tbl Pepperoni sliced or chopped, drained
- 2 Tbl Capers drained
- 1/2 cup White Wine
- 1/2 cup Chicken Stock
- 1 1/2 Tbl Tomato Paste
- 1/2 tsp Oregano plus more for seasoning chicken
- Pinch Red Pepper Flakes
Ingredients
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Instructions
- Heat 1 T butter and 1 T olive oil over medium heat in cast iron skillet. Add garlic and cook until slightly light gold.
- Season your pounded boneless chicken breasts with lots of dried oregano and salt and pepper.Lightly dust both sides with flour. Put into hot skillet and brown them on both sides. Add the sausages and brown. Remove from skillet.
- Add peppers and mushrooms and cook a few minutes. Remove from skillet.
- Add 1 T butter. Melt and add pepperoni and capers. Cook a few minutes and then add wine, stock, pinch of red pepper flakes and 1/2 t of oregano. Whisk in tomato paste. Cook a few minute and then add back chicken and sausage, mushrooms and peppers. Spoon a little sauce over chicken before putting in oven.
- Bake for about 20 minutes at 375. Garnish with fresh parsley. Serve over egg noodles for a perfect dinner.
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