Ingredients

1/2 lb. Italian sausage
4 chicken breasts (skinned and boned)
flour
1 Tbsp. olive oil
2 tsp. shallots, sliced
1/2 C. sherry
1/2 C. Chablis
2 Tbsp. Italian red wine vinegar
2 C. veal or chicken stock
10 pepperoncini peppers
10 black olives
2 bay leaves
1 Tbsp. parsley, chopped
1/2 tsp. salt
pepper to taste
rosemary leaves (6-8)
3 Tbsp. butter (unsalted)
6 red cherry peppers, halved

Cooking Instructions

Broil sausages for 10 minutes, slice 1/4-inch slices. Dust chicken, Saute in olive oil until cooked. Remove from pan. Saute shallots in drippings. Stir in Sherry, Chablis and vinegar, scraping pan. Add stock, pepperoncini, olives, bay leaves, parsley, salt, and pepper, and simmer for 10 minutes. When ready to serve, add rosemary, whisk in butter until melted and add cherry peppers. Warm chicken in sauce. Serve with pasta of choice.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)