1/2 lb. sweet Italian sausage
2 green pepper
3 tbsp. olive oil
2 skin boneless chicken breast
4 tbsp. red wine vinegar
1 red pepper
1 med. red onion
1/2 tsp. dried thyme leaves
1/2 tsp. salt & pepper

In a skillet over medium heat, heat sausages and 1/4 cup water to boiling. Cover and cook 5 minutes. Remove cover, cook sausages until brown, about 20 minutes.

In 3 quart saucepan cook peppers and red onion over medium heat. Add olive oil and thyme. Cook until vegetables are fork tender, stir frequently. Cut chicken breast in half. Sprinkle with salt and pepper. Place sausage on paper towels. To drain, slice sausages. Over medium heat cook chicken breast in sausage drippings until tender and browned, about 20 minutes. Add vinegar, vegetables and sausages. Heat thoroughly. Serve with rice.