1/2 lb Italian sausage
4 Chicken breasts (skinned and
-boned)
Flour
1 tb Olive oil
2 ts Shallots, sliced
1/2 c Sherry
1/2 c Chablis
2 tb Italian red wine vinegar
2 c Veal or chicken stock
10 Pepperoncini peppers
10 Black olives
2 Bay leaves
1 tb Parsley, chopped
1/2 ts Salt
Pepper to taste
Rosemary leaves (6-8)
3 tb Butter (unsalted)
6 Red cherry peppers, halved
Broil sausages (10 minutes), slice 1/4 inch slices. Dust chicken,
saute in olive oil til cooked. Remove from pan. Saute shallots in
drippings. Stir in Sherry, Chablis and vinegar, scraping pan. Add
stock, pepperoncini, olives, bay leaves, parsley, salt, and pepper,
and simmer 10 minutes.
When ready to serve, add rosemary, whisk in butter until melted and
add cherry peppers. Warm chicken in sauce.
Serve with pasta of choice on side!
