Sausage 'n Chicken with Mushroom
Larry made up this recipe one evening while we
were eating in an Italian restaurant. It is a really hearty meal for two, so you will probably have leftovers.
We discovered spicy Beringer's Gewurtztraminer white wine is perfect with this dish.
2 boneless chicken breasts
2 teas. fresh chopped oregano
2 Italian sausage, your choice spiciness
4 - 1/8" slices provolone cheese
Cut in half and lightly pound chicken breasts. Fry meat from sausages
(remove from casing) and drain fat. Set aside. In a PAM sprayed casserole, layer 1/2 chicken breast,
1 slice provolone cheese, 1 teas. fresh chopped oregano, 1/2 fried sausage meat, remaining 1/2 chicken breast,
1 slice provolone. Repeat for second serving. Top with mushroom gravy. Bake at 350o, 35 minutes.
We use a mushroom mixture which includes Crimini, Shiitake and Oyster mushrooms. Use stronger flavored mushrooms like these instead of button mushrooms. Melt 1 tbsp. butter with 2 tbsp. olive oil in frying pan. Add 1 small clove garlic, crushed; 2 tbsp. chopped onion; and 1/8
red bell pepper, chopped.
Sauté until onions are transparent. Add 1-1/2 tbsp. flour, stirring it in, and then add 1/2 cup white wine and 1/3 cup milk. Simmer only slightly so it does not get too thick and turn off heat. Add about 1 1/2 cup of mushrooms, which should be either small whole, sliced or roughly chopped depending on the size of the mushrooms used. Whole looks better on the plate. Source: LTG
Serve with steamed brussel sprouts, adding fresh lemon juice
& ground black pepper on the way
to the table. Fresh fruit with honey accompanies the meal. Hazelnut decaf coffee and store bought cheesecake slices
for a finale.
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