Ingredients:
2 Chicken breasts cubed
3 Hot Italian sausages
2 cloves of garlic chopped
1 yellow onion cut into chunks
1 red bell pepper cut into chunks
1 tbsp lemon juice
2 tbsp unsalted butter
Handful of chopped parsley
1 tbsp dijon mustard
1/2 cup white wine
Olive Oil
1/4-1/2 cup chicken broth/stock
Kinder’s salt, pepper, garlic seasoning with paprika
Buy Kinder’s Salt, Pepper, Garlic Blend here: https://amzn.to/44qMRFN
Cooking Instructions:
Begin by chopping garlic, parsley, and slicing onion and bell pepper into chunks. Butterfly the Italian sausage so it lays flat and slice chicken into 1"x1" chunks. Season chicken with salt, pepper, garlic and paprika. Preheat a large pan on medium heat for 2-3 min. Add in a tbsp of olive oil and spread it around the pan. Lay the butterflied sausage in the pan with the casing side up and saute for 3 min. flip the sausage and cook the casing side for 2 more min (as the casing gets hot your sausage will curl up). Remove sausage from pan and put in the chicken and let it cook without stirring for 3 min. While your chicken is cooking, peel the casing off of the sausages and cut into chunks. After 3 min flip each piece of chicken and continue cooking for another 2 min. Remove the chicken from the pan and add in the onions and cook for 2 min. Add the bell peppers in and season with Kinder's salt, pepper, garlic (about 2 tsp). Stir frequently for another 2 min. Make a well in the middle of the onions and peppers and add a splash of olive oil and the garlic; cook for about a minute. De-glaze pan with 1/2 cup of white wine and let it reduce by half. Add a tbsp of dijon mustard, a tbsp of fresh lemon juice and salt, pepper, garlic and stir. Add in a 1/4 cup of chicken broth/stock, then add sausage and chicken back to the pan and finish cooking for about 2 minutes. Add 2 tbsp of cold butter and melt into the sauce. Finish with a small handful of fresh chopped parsley and cut your heat. Stir for a bit and you're done! Plate and enjoy!
Cook Time: 25 mins