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Chicken Scarpiello

List of Ingredients

4 boneless Chicken breasts
1 # Mild Italian Sausage
2 sliced portobello Mushrooms
1 julienne sliced Red Bell Pepper
1 sliced small Vidalia Onion
3 T Olive oil
6 oz White table wine
3 Garlic cloves, peeled and thinly sliced
1 oz Lemon juice
3 oz Chicken stock
Dash of salt and pepper
1 C Flour
1/2 stick Butter



Recipe

Roast Sausage in 350* oven until done. Remove and cool. Slice Sausage into medallions and set aside. Melt half of the Butter; add 3 T Flour and whisk mixture until smooth. Set aside. Place Chicken breasts in the remainder to the Flour to coat and set aside. Preheat large frying pan over medium heat; add Oil, remainder of Butter, sliced Garlic, and Onions. As Garlic and Onions brown, place Chicken breasts in frying pan, let simmer for 2 minutes. Turn Chicken over and simmer for an additional 2 minutes. Remove pan from stovetop. Add Sausage and White Wine. Place frying pan back on stovetop and reduce Wine for approximately 4 minutes. Add Chicken Stock, Salt, Pepper, and Lemon Juice. Add a tablespoon of melted Butter and Flour mixture to pan and lightly mix. Lower flame and cook covered for 20 minutes.
Serves 4.