Main Courses
Chicken ala Roma
Original recipe by: Margie
Ingredients
½ Pound hot Italian link sausage, sliced into l/2-inch pieces
½ Pound sweet Italian link sausage, sliced into 14-inch pieces all-purpose flour for dredging
¼ Teaspoon garlic pepper
¼ Teaspoon dried oregano
¼ Teaspoon salt
2 Whole chicken breasts, skinned, boned, and split
2 Tablespoons olive oil
1 Medium onion, diced
1 Green bell pepper, diced
1 Red bell pepper, diced or 1 jar (2 ounces) diced pimientos
¼ Pound mushrooms, sliced
3 Cloves garlic, minced
1 Can (16 ounces) Italian plum tomatoes, drained and halved, liquid reserved
½ Cup red wine
1 Teaspoon chopped fresh basil or ¼ teaspoon dried
Freshly ground black pepper to taste
Instructions
Brown the sausages in a large, heavy skillet over medium-high heat. Remove the sausages from the skillet with a slotted spoon and drain on paper toweling.
Combine the flour, garlic pepper, oregano, and salt.
Dredge the chicken in the seasoned flour. Sauté the chicken in the grease left in the skillet until browned on both sides.
Remove the chicken from the skillet and set aside.
Drain the grease from the pan and discard. Add the olive oil to the pan. Stir in the onion, green pepper, red pepper, mushrooms, and garlic and sauté until golden, about 5 minutes.