3 skinless, boneless chicken breasts
1/2 cup flour
5 medium zucchini, cut into 1 1/2-inch matchsticks
1 pound hot Italian sausages
2 tablespoons butter
2 teaspoons crushed red pepper
4 large cloves garlic, minced
2 red bell peppers, peeled and thin sliced
Salt and freshly ground pepper
2 to 4 tablespoons olive oil
1/2 cup dry white wine
1 14-oz. can Swansons Chicken Broth
Preparation:
Trim chicken breasts, remove and discard all fat and gristle. Pound chicken breasts to about 1/3-inch thick. Cut chicken breasts crosswise into 1/2-inch slices. Season with salt and pepper and dredge lightly in flour. Set aside.
Place skillet over medium heat. Cook sausages until done. Remove from heat and thin slice. Set aside.
Place skillet over high heat. Add 2 tablespoons olive oil to skillet and, when hot, add zucchini. Sauté zucchini 3 minutes, or until nicely browned, stirring constantly. Season with salt and pepper; remove with slotted spoon, and reserve.
Add butter and crushed red pepper to skillet. When fat is hot, add chicken slices and sauté them over high heat 2 to 3 minutes, until browned. Add wine to skillet, bring to a boil, stir, and reduce for 2 to 3 minutes.
Add garlic, broth and red bell pepper strips and simmer chicken, partly covered, 2 to 3 minutes.
Add sausage slices and zucchini. Toss with chicken and simmer over low heat 2 or 3 minutes more. Taste for seasoning.
Serving suggestion:
Serve with rice cooked in chicken broth, a green salad and a crusty Italian bread. I recommend a hearty red wine such as a burgundy to accompany this flavorful dish.
Variation:
This hearty dish is also good made with a firm white fish such as rock cod, wahoo, or yellowtail.
History:
The original recipe came from “Great Meals in Minutes” a series of cook books from Time Life Books. The original recipe calls for 4 chicken breasts, 3/4 pound of mild Italian sausage, 2 zucchini, 7 ounces of roasted red peppers, and 1/2 teaspoon of crushed red peppers. I modified the recipe to accommodate our tastes.
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