4 chicken cutlets
4 Italian sweet sausages
Flour seasoned with oregano
Salt and pepper
2 tbsp. olive oil
1 med. onion, diced
1 green pepper, diced
1/4 lb. mushrooms, sliced
2 garlic cloves, minced
Ground black pepper to taste
1 can of Italian whole tomatoes
1/2 c. red wine
1/4 c. chopped fresh basil
1/4 c. chopped fresh parsley

Brown sausages, remove and drain. Dredge chicken in flour and add to skillet until brown. Remove chicken and drain off fat from skillet. Add oil stir in onions, mushrooms, peppers, garlic and saute. Add tomatoes (squeezed by hand), basil and parsley. Return sausage to mixture, add wine and simmer covered for 1/2 hour. Add chicken pieces and simmer 5 minutes longer. Don't over saute chicken.