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Chicken Breasts Top Of Stove

Cullen's Chicken Sausage Sweet Peppers & Olives

4 skinless, boneless chicken breasts halves1 1/4 pd total, cut into 1/2 in strips                    
1 cup milk
1/4 cup hot sauce, Louisiana hot sauce                                
1 cup dry red wine        
1 1/2 lb bulk pork sausage
2 gloves crushed garlic
1/2 cup dry red wine
1 can 28 oz tomatoes, drained and coarsely chopped
2 tbs olive oil
4 medium bell pepper, cut into 1/2 inch strips
24 black pitter olives                                                  

 In a medium bowl, combine the chicken, milk and hot sauce. Cover and refrigerate overnight.
 Make 18 sausage and cook. Pour out the fat and return sausage to pan add the garlic and wine
and simmer over moderate heat turning the sausage once, until liquid is reduced to 1/4 cup
about 12 min. Meanwhile in a large heavy skillet heat the 1 tbs olive oil over high heat. Add
peppers and stir until lightly brown about 5 min. Add the peppers to the sausage, cover and set aside.
Drain the chicken, in the skillet used for peppers, heat the 1 tbs olive oil. add the chicken
 and cook over high heat, stirring constantly about 3 to 5 min. With a slotted spoon add chicken
to sausage, add olives and stir to combine Serve with Polenta 

Tears are the summer showers to the soul.