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  • Prep 15mins Cook 20mins Yield 4servings Level Easy Ingredients 2 tablespoons unsalted butter 3/4 pound sweet or hot Italian sausage, cut into chunks 3/4 pound skinless, boneless chicken breasts, cut into chunks Kosher salt and freshly ground pepper 1 tablespoon all-purpose flour 1 small onion, chopped 2 Italian green frying peppers, cut into 1-inch pieces 3 cloves garlic, roughly chopped 1/2 cup dry white wine 3/4 cup low-sodium chicken broth 1/4 cup roughly chopped fresh parsley 2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar Directions Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes. Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes. Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour thesauce over the chicken mixture. Per serving: Calories 335; Fat 14 g (Saturated 7 g); Cholesterol 95 mg; Sodium 891 mg; Carbohydrate 10 g; Fiber 2 g; Protein 36 g

    Prep 15mins
    Cook 20mins
    Yield 4servings
    Level Easy

    Ingredients

    • 2 tablespoons unsalted butter
    • 3/4 pound sweet or hot Italian sausage, cut into chunks
    • 3/4 pound skinless, boneless chicken breasts, cut into chunks
    • Kosher salt and freshly ground pepper
    • 1 tablespoon all-purpose flour
    • 1 small onion, chopped
    • 2 Italian green frying peppers, cut into 1-inch pieces
    • 3 cloves garlic, roughly chopped
    • 1/2 cup dry white wine
    • 3/4 cup low-sodium chicken broth
    • 1/4 cup roughly chopped fresh parsley
    • 2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

    Directions

    Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.

    Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

    Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour thesauce over the chicken mixture.

    Per serving: Calories 335; Fat 14 g (Saturated 7 g); Cholesterol 95 mg; Sodium 891 mg; Carbohydrate 10 g; Fiber 2 g; Protein 36 g

    Source: foodnetwork.com
    • 4 months ago
  • Prep 20mins Bake 15mins Servings 4 Ingredients 3 tablespoons butter 1-1/2 pounds red potatoes, chopped 1/4 cup minced fresh parsley 2 garlic cloves, minced 3/4 teaspoon kosher salt 1/8 teaspoon pepper 8 eggs 1/2 cup shredded extra-sharp cheddar cheese Directions In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in the parsley, garlic, salt and pepper. With the back of a spoon, make four wells in the potato mixture; break two eggs into each well. Bake at 400° for 9-11 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute longer or until cheese is melted. Yield: 4 servings.

    Prep 20mins Bake 15mins Servings 4

    Ingredients

    • 3 tablespoons butter
    • 1-1/2 pounds red potatoes, chopped
    • 1/4 cup minced fresh parsley
    • 2 garlic cloves, minced
    • 3/4 teaspoon kosher salt
    • 1/8 teaspoon pepper
    • 8 eggs
    • 1/2 cup shredded extra-sharp cheddar cheese

    Directions

    • In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in the parsley, garlic, salt and pepper. With the back of a spoon, make four wells in the potato mixture; break two eggs into each well.
    • Bake at 400° for 9-11 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute longer or until cheese is melted. Yield: 4 servings.

    Source: tasteofhome.com
    • 4 months ago
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