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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
  burn.
  
  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.
  
  Serves 6
  
  SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 9/92
 

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