Chicken Da Vinci

Yields:	4 servings
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2	each	chicken breasts	boneless, cut into thin strips
1	x	vegetable oil
2	each	green bell peppers	sliced
1	each	onion	sliced thick, or cut into chunks
1	each	mushrooms	fresh
1	pound	italian sausage	sliced into rounds about 1/2" thick
2	each	garlic clove
1	x	chicken broth
1	x	white wine

Saute 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 1/2 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.

This banana cream pie was the best I have ever eaten and I'm almost 62 years old, so I've eaten a lot of them. I'd give it a 10+++