Ingredients
- 2 Tablespoons Olive Oil
- 3 Tablespoons All-purpose flour for dusting
- 1 lb Skinless Boneless Chicken Thighs
- 8 oz Sweet Italian Sausage ground
- 1 Sweet Onion sliced
- 2 Bell Peppers sliced
- 4 Garlic Cloves minced
- 1 teaspoons Dried Oregano
- 1.5 cups Low Sodium Chicken Broth
- 2 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Unsalted Butter
- 4 Hot Sweet Cherry Peppers or other pickled peppers sliced
- Salt to taste
- Fresh Ground Pepper to taste
Instructions
- Add olive oil to a large sauté pan over medium high heat.
- Season the chicken with salt and pepper and dust with flour.
- When oil is hot, sear the chicken until browned on the outside and cooked through, about 5 minutes per side.
- Add sausage to pan and brown. When cooked through, remove from pan.
- Add onions and bell pepper to pan, saute 5 minutes, or until starting to soften. Add the garlic, hot peppers and oregano and cook for 30 seconds, until the garlic is fragrant.
- Add the chicken broth to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes.
- Add the lemon juice and butter and stir until emulsified.
- Return sausage and chicken to the pan, cook for 2-3 more minutes. Transfer the chicken and sauce to the platter and serve.
Nutrition
Serving: 1serving | Calories: 530kcal | Carbohydrates: 17g | Protein: 34g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 166mg | Sodium: 553mg | Potassium: 733mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2065IU | Vitamin C: 85mg | Calcium: 54mg | Iron: 3mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!