It’s currently 9:45 am and I’m sitting in the neurologists office thinking, “what on earth am I cooking for dinner?” I’m also in the middle of trying to unpack after a move and entertain an 8 year old.
I knew the dish has to be easy, tasty, and filling.
I decided on Chicken, Sausage, and Peppers.
2 tablespoons butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
1 1/2 teaspoons Simply Savory by Rachel Rattler Dust or Gem City Blend seasoning
1 tablespoon all-purpose flour
1 small onion, chopped
2 sweet bell peppers, cut into 1-inch pieces
2 cloves garlic, roughly chopped
1 cup low-sodium chicken broth
1 tablespoon apple cider vinegar
1/4 cup chopped fresh parsley
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
- Add the onion, peppers, garlic, seasonings to taste and cook 3 minutes. Add the vinegar, scraping up any browned bits; Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
- Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
- Serve over rice, pasta, or roasted potatoes!