4 skinless, boneless chicken breast halves, salted & peppered
1/2 c. flour
2 to 4 tbsp. oil
2 med. zucchini, cut in 1 1/2 inch matchsticks
1 lb. sweet Italian sausage, cut in 1 inch pieces
1/3 c. chicken broth
7 oz. jar roasted red peppers, drained & cut into strips (found in Italian Stores)
1 tbsp. butter
1/4 tsp. red pepper flakes
1/4 c. white wine
2 lg. cloves garlic, minced
1 tbsp. finely chopped fresh parsley

Clean fat, etc. from chicken. Cut in 1/2 inch slices. Salt and pepper. Dredge in flour. Set aside.

In large skillet, heat 2 tablespoons oil. When hot, saute zucchini 1 to 2 minutes. Remove with slotted spoon. Set aside. Cook sausage in same skillet until well browned. Remove and set aside. Drain fat.

Add butter. When melted, add red pepper flakes and remaining oil. Cook chicken. Add wine, reduce, stirring until chicken is glazed. Add garlic and chicken broth. Simmer partly covered 2 to 3 minutes. Add sausage, zucchini, roasted red pepper. Simmer 2 to 3 minutes. Serve with rice.