4 skinless, boned chicken breasts
Salt & freshly ground pepper
1/2 c. flour
2 to 4 tbsp. olive oil
2 med. zucchini, cut into 1 1/2 inch match sticks
3/4 lb. sweet Italian sausages
1/4 c. dry white wine
1 tbsp. butter
1 hot dried chili pepper or 1/2 tsp. crushed red pepper
2 lg. garlic cloves, thinly sliced
1/3 c. chicken broth
1 (7 oz.) jar roasted peppers, sliced
1 tbsp. parsley, chopped

Cut chicken breasts into 1/2 inch slices. Season with salt and pepper and dredge in flour, set aside. Place skillet over high heat. Add 2 tablespoons olive oil, when hot add zucchini. Saute 3 minutes or until nicely browned, season with salt and pepper, remove with slotted spoon and reserve. Add sausages, saute over medium heat until nicely browned on all sides. Add more oil if needed. Remove sausages when done, discard all but 1 tablespoon oil. Add butter and hot chili to skillet. When fat is hot, add chicken slices and saute over high heat 2 or 3 minutes until browned. Add wine to skillet, bring to boil, stir and reduce 2 or 3 minutes. Add garlic and broth and simmer chicken, partly covered 2 or 3 minutes more. Slice sausages crosswise into 1/4 inch slices. Add sausage, zucchini and roasted red pepper to skillet. Toss with chicken and simmer 2 or 3 minutes. Taste for seasoning and sprinkle with parsley. Serve over rice.