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Chicken with Sausage and Capers

We found this recipe after you left home, and have prepared it a couple of times. We think it is very good, and quite easy to make. I hope you like it, served over nice penne pasta.

Chicken with Sausage and Capers

Ingredients

  • 4 teaspoons olive oil
  • 1 ½ pound skinless boneless chicken breasts, cut into 1″ pieces
  • ½ pound hot Italian turkey sausage, cut into ½” slices
  • 4 tablespoons red wine vinegar
  • 3 green bell peppers, seeded and cut into strips (if you definitely do not like the peppers, skip them; add some more onion and tomatoes instead)
  • 2 red onions, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried Italian seasoning
  • 5 cups canned crushed tomatoes
  • 1 cup chicken broth
  • 4 tablespoons grated Parmesan cheese
  • 4 tablespoons capers, rinsed and drained

 

Directions

  1. In a large nonstick skillet, heat the oil. Sauté the chicken until golden and cooked through, 6-8 minutes. With a slotted spoon, transfer to a bowl.
  2. In the skillet, cook the sausage, stirring frequently, until cooked through and browned, 8-10 minutes. Pour in the vinegar; cook until the liquid evaporates, 1-2 minutes. Add the peppers, onion, garlic, basil and seasoning; cook, stirring, until the peppers are tender, 4-5 minutes.
  3. Stir in the tomatoes, broth, cheese and capers; bring to a boil. Return the chicken to the skillet. Reduce the heat and simmer until the sauce thickens slightly.

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