1/4 c. olive oil
2 garlic cloves, quartered
4 med. whole chicken breasts, each cut in half
2 lbs. hot Italian sausage links
2 c. Orobianco or white table wine
1/2 lb. mushrooms, sliced
1 tsp. salt
Toast points
2 tbsp. cornstarch

About 1 hour and 15 minutes before serving:

In 12 inch skillet over medium heat, in hot olive oil, cook garlic until golden; with slotted spoon, remove garlic and discard. In same hot oil in skillet over medium-high heat, cook chicken and sausages, a few pieces at a time, until browned on all sides. Spoon off all but 2 tablespoons drippings. Return chicken and sausages to skillet. Stir in wine, mushrooms and salt; heat to boiling.

Reduce heat to low; cover skillet and simmer 25 to 30 minutes until chicken is fork-tender, basting occasionally with liquid in skillet. On warm platter, arrange toast points; with tongs, place chicken and sausages on toast; keep warm.

In cup, blend cornstarch and 1/4 cup water until smooth; gradually stir into hot liquid and cook over medium heat, stirring constantly, until mixture is thickened. Spoon some of sauce over chicken. Pass remaining sauce in gravy boat. Makes 8 servings.

Or, use 2 pounds fresh pork sausage links.