Chicken Da Vinci
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
boneless, cut into thin strips |
|
| 1 | x |
vegetable oil
|
*
|
| 2 | each |
green bell peppers
sliced |
|
| 1 | each |
onions
sliced thick, or cut into chunks |
|
| 1 | each |
mushrooms
fresh |
|
| 1 | pound |
italian sausage
sliced into rounds about 1/2" thick |
|
| 2 | each |
garlic cloves
|
|
| 1 | x |
chicken broth
|
*
|
| 1 | x |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
boneless, cut into thin strips |
|
| 1 | x |
vegetable oil
|
*
|
| 2 | each |
green bell peppers
sliced |
|
| 1 | each |
onions
sliced thick, or cut into chunks |
|
| 1 | each |
mushrooms
fresh |
|
| 453.6 | g |
italian sausage
sliced into rounds about 1/2" thick |
|
| 2 | each |
garlic cloves
|
|
| 1 | x |
chicken broth
|
*
|
| 1 | x |
white wine
|
*
|
Directions
Sauté Italian Sausage slices until done, remove from pan.
In the grease from the sausages, with olive oil added as necessary, sauté the garlic and green peppers.
When peppers are about ½ done, add the onion. Cook until veggies are barely tender, still a trifle crisp, but not browned.
Remove from pan and add to sausages.
Add more oil, sauté mushrooms until browned, remove and add to rest of the stuff.
Last step, sauté the chicken until done. Add everything else back into the pan, season generously with rosemary and oregano.
Throwing a little basil in won't hurt it either.
If the dish seems dry, add small amounts of either plain chicken broth or a broth and white wine mix.
If you've added too much liquid, then thicken it with cornstarch.
