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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)