3 whole chicken breasts, skinless and boneless (weighing 12-14 oz. each)
6 hot Italian sausages, cut in half
6 mild Italian sausages, cut in half
3/4 c. all-purpose flour
1 c. Italian olive oil
4 cloves garlic, peeled and lightly crushed
1/4 lb. unsalted butter
1 1/2 c. dry white wine
12 canned Italian tomatoes, drained and crushed

Cut each skinned and boned half breast into three pieces. Sprinkle flour on a large plate; dredge chicken and sausage pieces in the flour, shaking the pieces to rid them of excess flour. Divide the olive oil between two large saute pans; heat oil over medium flame. Add 2 cloves of garlic to each pan; cook until it turns golden, then discard.

Divide a combination of the chicken pieces and both hot and mild sausage pieces between the two pans; salt lightly and cook over a medium flame for 12-14 minutes, turning frequently.