Ingredients
- 3 oz Italian sausage link
- 1 large Chicken breast boneless skinless cut into bite sized pieces
- 2 tbsp Extra-virgin olive oil
- 4 cloves Garlic slivered
- 2 tbsp Red onion diced small
- 1/4 cup Pepperoncini sliced
- 1 tbsp Fresno Chili Peppers sliced (optional)
- 1 cups Chicken broth
- 1 tsp Fresh thyme stems discard, plus sprigs for garnish
- 1/2 tsp Lemon juice
- 1 tbsp Butter
- 1 tsp Cornstarch dissolved in an equal amount of water
- 2 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired
Instructions
- Preheat the oven to 400 degrees. Cook the sausage on a baking sheet to an internal temperature of 155 degrees using a thermometer. Once cooked set aside to rest.
- Season the chicken on both sides with salt and pepper.
- Heat a nonstick pan on medium heat. Once hot, add the oil. Saute the garlic and onion until soft. Add in the chicken and nicely brown on all sides.
- Slice the sausage about 1/2 inch thick and add it into the pan.
- Add in the pepperoncini, fresno peppers (if using), broth, thyme, and lemon juice; bring to a low simmer, adjust the heat accordingly. Let simmer for 10 to 15 minutes to build flavor.
- Season the sauce with salt and pepper to taste. Add in the butter. Slowly stir in the cornstarch mixture a little at a time to a creamy consistency. (If the sauce is too thick, thin it out with a little more broth, if too thin, add a little more cornstarch/water mixture)
- Serve with bread. Garnish with thyme.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 481kcal | Carbohydrates: 48g | Protein: 21g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 772mg | Potassium: 495mg | Fiber: 2g | Sugar: 2g | Vitamin A: 531IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 3mg
Chicken and Sausage Giambotta
Ingredients
- 3 oz Italian sausage link
- 1 large Chicken breast boneless skinless cut into bite sized pieces
- 2 tbsp Extra-virgin olive oil
- 4 cloves Garlic slivered
- 2 tbsp Red onion diced small
- 1/4 cup Pepperoncini sliced
- 1 tbsp Fresno Chili Peppers sliced (optional)
- 1 cups Chicken broth
- 1 tsp Fresh thyme stems discard, plus sprigs for garnish
- 1/2 tsp Lemon juice
- 1 tbsp Butter
- 1 tsp Cornstarch dissolved in an equal amount of water
- 2 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired
Instructions
- Preheat the oven to 400 degrees. Cook the sausage on a baking sheet to an internal temperature of 155 degrees using a thermometer. Once cooked set aside to rest.
- Season the chicken on both sides with salt and pepper.
- Heat a nonstick pan on medium heat. Once hot, add the oil. Saute the garlic and onion until soft. Add in the chicken and nicely brown on all sides.
- Slice the sausage about 1/2 inch thick and add it into the pan.
- Add in the pepperoncini, fresno peppers (if using), broth, thyme, and lemon juice; bring to a low simmer, adjust the heat accordingly. Let simmer for 10 to 15 minutes to build flavor.
- Season the sauce with salt and pepper to taste. Add in the butter. Slowly stir in the cornstarch mixture a little at a time to a creamy consistency. (If the sauce is too thick, thin it out with a little more broth, if too thin, add a little more cornstarch/water mixture)
- Serve with bread. Garnish with thyme.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 481kcalCarbohydrates: 48gProtein: 21gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 51mgSodium: 772mgPotassium: 495mgFiber: 2gSugar: 2gVitamin A: 531IUVitamin C: 16mgCalcium: 49mgIron: 3mg
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