1 1/4 lb. boneless chicken breast
8 sweet Italian sausage
1/4 c. flour
3 med. garlic cloves, chopped
3 green peppers (1/2" strips)
4 med. onions (cut in 1/4's)
1/4 c. salad oil
1/2 c. chicken stock
1/2 c. white wine
1/4 tsp. rosemary
1/4 tsp. chopped parsley
Salt & pepper to taste

Remove skin from chicken and cut into small pieces. Cut each sausage in 4 pieces. Dredge chicken in flour and shake off excess. Saute in hot oil until chicken and sausage are golden brown. Strain oil from pan. Add remaining ingredients. Reduce liquid on high flame until peppers and onions are cooked and all liquid is absorbed. Season to taste.