Due to complications with the COVID-19 pandemic, shipping times are extended! We appreciate your patience and understanding!

Chicken, Sausage, and Peppers!

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



  1. 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.
  2. 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.
  3. 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.
  4. Serve over rice, pasta, or roasted potatoes!


  • eGygCtopqvuBch



Leave a comment