In a nonstick skillet brown the sausage (apprx 8 minutes).
Then remove onto a plate.
Then put in chicken and cook for 5 minutes, turning once.
Put on plate with sausage.
Heat oil in the skillet and add the garlic and rosemary and saute for 1 minute.
Then add potatoes and water and cover and cook for 15 minutes.
Then push potatoes over to the side of skillet and add back in the chicken and sausage.
Add in the salt, pepper, wine, vinegar, and red peppers.
Cover and cook an additional 35 minutes, when chicken registers 170*.
Take chicken and sausage back out onto plate, and cover.
Cover skillet back up and cook potatoes, until they are tender (apprx 8 minutes).
Pour over chicken.
Ingredients:
1/2 lb Italian sausages, cut into thirds
4 boneless skinless chicken breasts
2 teaspoons olive oil
3 cloves garlic, chopped
1 teaspoon dried rosemary
1 lb small red potatoes, cut into fourths
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry white wine
3 tablespoons balsamic vinegar
2 small sweet red peppers, cut into 1 inch squares
Steps/Methods:
In a nonstick skillet brown the sausage (apprx 8 minutes).
Then remove onto a plate.
Then put in chicken and cook for 5 minutes, turning once.
Put on plate with sausage.
Heat oil in the skillet and add the garlic and rosemary and saute for 1 minute.
Then add potatoes and water and cover and cook for 15 minutes.
Then push potatoes over to the side of skillet and add back in the chicken and sausage.
Add in the salt, pepper, wine, vinegar, and red peppers.
Cover and cook an additional 35 minutes, when chicken registers 170*.
Take chicken and sausage back out onto plate, and cover.
Cover skillet back up and cook potatoes, until they are tender (apprx 8 minutes).
Pour over chicken.
