Italy Day 2

I had 2 leftover sausages from last night but I didn't feel like leftovers and I wanted a chicken dish. So I decided to get a little creative. I know tons of Italian recipes for chicken so I decided to combine a few and use the sausage as well. The result: ba-da-bing chicken! We are also having some Campbell's Select Italian Wedding Soup and I have a loaf of sourdough that I made last night. I find it gets better as time goes on so it should be extra tasty tonight. There is a lot of sauce with this chicken so the bread will be good for the sauce. Also I like to dip the bread in a little olive oil that has parmesan, fresh ground black pepper and garlic salt in it.

Ba-Da-Bing Chicken

In a cast iron skillet brown 3 salt and peppered chicken breasts in olive oil. Remove from pan and set aside.

In the leftover oil saute 1/2 finely diced onion, 1 diced red bell pepper and 3 cloves crushed garlic. Add 1 cup of Pinot Grigio. Add 1 t crushed red pepper

Add the juice of 1 lemon, a good handful of fresh sliced mushrooms and about 3 to 4 tablespoons of fresh cut Italian parsley. Add 1 15 oz can of chicken broth and 3 T butter. Boil until the sauce reduces a little bit. Add back the chicken and 2 cooked Italian sausages cut up simmer for 15 minutes covered. Thicken the sauce by taking a little of it out using a soup ladle. Add 1 T corn starch, shake it up in a jar and return it to the pot and boil until it thickens. To serve sprinkle the top with a little bit of fresh flat leaf Italian parsley.