2 cups flour for coating chicken add salt, pepper and garlic powder to flour
1 4 pound chicken cut up. (can use chicken breast)
1 link of spicy Italian sausage
2 Tablespoons oil
1 medium onion chopped
1 bell pepper chopped
3 stalks of celery chopped
2 cloves of garlic, minced
1 20 ounce can of diced tomatoes
1 Tablespoon of Italian seasoning
1/2 cup white wine or chicken broth
2 cups fresh mushrooms, quartered
2 Tablespoons of fresh parsley (1 teaspoon dried)
1/4 cup chopped green onions (optional)
Put seasoned flour in a plastic bag, shake chicken pieces until coated. In dutch over or deep skillet (you’ll need a lid) brown chicken on both sides. Remove chicken from pan.
Take sausage out of casing and crumble in the pan that you took the chicken out of until brown. De-glaze pan with wine or chicken broth add onions, bell peppers and celery cook until vegetables are tender. Return chicken to pan and add diced tomatoes cook for about 30 minutes. (salt & pepper to taste)Add mushrooms, parsley and green onions. Simmer for 10 more minutes.
I served it with whole wheat gnocchi and steamed kale. Also great served over pasta.
I used one of those all ready cleaned and chopped bags of kale and steamed it in 2 cups of chicken broth and one sliced onion. Cooked covered for about 20 minutes. (salt & pepper to taste)