VEAL SAUSAGE WITH CHICKEN
Category: Veal, Chicken
Yield: 6 servings
4 Chicken Breasts, boneless, 1 Jar 12 Oz. Sweet Red or
-skinless -Green Pepper Slices
3 tb Olive Oil 1 Jar 7 Oz. Artichoke Hearts
8 Cloves Garlic -in brine
2 lb Veal Sausage, cut into 2 1 Jar 3 Oz. Capers
-inch pieces Freshly Ground Black Pepper
Preheat oven to 350 degrees. Cut chicken into 1 inch strips. In a large
skillet heat olive oil over medium heat. Add garlic, chicken and sausage
pieces, and saute' until chicken is white. Be careful not to let the garlic
Drain and discard the liquid from the peppers, artichokes, and capers.
Quarter artichoke hearts, combine with peppers and add to the chicken
mixture. Add pepper and toss to combine. Transfer to a large baking dish.
Bake for 30 minutes; add capers 10 minutes before serving. Defatted chicken
stock or water may be added during baking if more liquid is desired.
SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 9/92
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