Chicken Da Vinci
boneless, cut into thin strips
green bell peppers
sliced thick, or cut into chunks
sliced into rounds about 1/2" thick
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.