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Poultry
Chicken

            Chicken & Sausage

4 Italian sausages with fennel (sweet or not)
2 tablespoons olive oil
3 cloves garlic, finely chopped
6 boneless chicken breast halves
salt
1/2 cup dry white wine
1 green pepper (sweet capsicum), sliced in strips
1 red pepper (sweet capsicum), sliced in strips
1 cup sliced fresh mushrooms
1 onion, coarsely chopped
1/4 cup chopped fresh oregano (or 1-1/2 tablespoons dried)
2 tablespoons chopped fresh tarragon (or 1 tablespoon dried)
dash freshly ground black pepper
1/2 cup chopped black olives
hot cooked rice

Instructions
Brown sausages in heavy skillet. Remove and cut in bite-size pieces. Add olive oil to skillet and saute garlic about 2 minutes, being careful not to burn it. Sprinkle salt on chicken. Brown chicken in garlic oil about 5 minutes on each side. Remove and keep warm.

Add wine to skillet and scrape up all clinging bits in pan. Heat about 2 minutes. Add chicken, sausages, sweet peppers (both colors), mushrooms and onion. Stir in basil, tarragon, black pepper and olives. Cover and simmer 20 to 30 minutes or until chicken is tender. Salt and pepper to taste. Serve over hot cooked rice.

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