Italian Sausage and Chicken Breast Ingredients:
3 pounds chicken breast
1 pound sweet Italian sausage
1 can (16 ounces) crushed tomatoes, with juice
1 (10 ounce pack) frozen peas
½ pound sliced mushrooms
1 sliced onion
3 tablespoons all-purpose flour
½ teaspoon black pepper
½ teaspoon paprika
¼ cup oil
Italian Sausage and Chicken Breast Instructions:
Poke several holes in the Italian sausage casing with a fork to allow steam to escape. Cook sausage over low heat for 20 minutes in a small skillet to allow fat to render.
Drain sausage on paper towels and cut into 1 inch pieces.
Add pepper, paprika, and flour in a bag, shake the chicken in the bag to coat; 2 to 3 pieces at a time. Save the flour mixture.
In a skillet, heat oil over medium heat and fry chicken until browned. Drain chicken on paper towels.
Add mushrooms and onion to the hot oil and cook until tender. Mix in the remaining flour mixture and return the chicken to the pan. Add the tomatoes and their juice and ½ cup of water. Simmer, covered for 20 minutes.
Stir in peas and sausage and cook another 5 to 10 minutes until heated.
Serve the Italian sausage and chicken breast with cooked white or wild rice and enjoy!