Chicken Da Vinci
Submitted by don
Hearty Italian skillet loaded with chicken strips, Italian sausage, sauteed peppers, mushrooms, and fresh herbs in a white wine broth. A rustic 45-minute dinner that tastes straight from a trattoria.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThink of this as the Italian-American skillet dinner you’d find at a bustling neighborhood trattoria where the portions are generous and the garlic never stops flowing.
Italian sausage gets browned first, leaving behind all that seasoned, porky goodness in the pan. Then peppers, onions, garlic, and mushrooms each get their turn in that flavorful fat.
Chicken strips go in last, and everything comes back together in a fragrant tangle of rosemary, oregano, and basil.
A splash of white wine and chicken broth pulls it all into a light sauce that’s begging for crusty bread or a pile of penne.
Variations
- Use hot Italian sausage if you want some heat cutting through the herbs
- Toss with cooked rigatoni and a handful of Parmesan for a complete pasta dish
- Add a can of diced tomatoes for a saucier, more stew-like version
Pro Tips
- Sauté each ingredient separately to build layers of flavor; don’t crowd the pan
- Keep the peppers slightly crisp for texture contrast against the tender chicken
- A cornstarch slurry at the end tightens up the sauce if you’ve added too much liquid
Ingredients
Directions
Sauté Italian Sausage slices until done, remove from pan.
In the grease from the sausages, with olive oil added as necessary, sauté the garlic and green peppers.
When peppers are about ½ done, add the onion. Cook until veggies are barely tender, still a trifle crisp, but not browned.
Remove from pan and add to sausages.
Add more oil, sauté mushrooms until browned, remove and add to rest of the stuff.
Last step, sauté the chicken until done. Add everything else back into the pan, season generously with rosemary and oregano.
Throwing a little basil in won’t hurt it either.
If the dish seems dry, add small amounts of either plain chicken broth or a broth and white wine mix.
If you’ve added too much liquid, then thicken it with cornstarch.
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