Sauteed Chicken and Sausage with Savory Pan Sauce

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 Ingredients:
1 skinless boneless chicken breast
1 link Italian sausage
1 garlic clove , minced
1 zucchini, sliced 1/4 inch on the diagonal
1/2 cup flour
1/4 teaspoon hot pepper flakes
1/2 cup white wine
3/4 cup rich chicken broth
Salt and Pepper

Preparation:

Trim chicken breasts, remove and discard all fat and gristle. Cut chicken breasts crosswise into 1/2-inch slices. Pound chicken breasts to about 1/3-inch thick. Season with salt and pepper and dredge lightly in flour. Set aside.

Place skillet over medium heat. Cook sausage 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. Remove and set aside.  Add wine to skillet, bring to a boil, stir, and reduce for 2 to 3 minutes.

Add garlic and broth cook down until slightly thickened.  Add Beurre manié if necessary to thicken.  Add chicken, sausage slices and zucchini. Toss and simmer over low heat 2 or 3 minutes more. Taste for seasoning.

Serve with saffron rice.