Name: Rosemary and Red Pepper Chicken
Prep time: 20 min
Cook time: 20 min
Ingredients: 1 small onion (thinly sliced); 1 medium red bell pepper (seeded and thinly sliced); 4 cloves garlic (minced); 2 tbsp dried rosemary; 1/2 tbsp dried oregano; 8 ounces italian turkey sausages (casings removed); 4 ounce skinless, boneless chicken (breast halves); 1/4 tbsp coarsely ground pepper; 1/4 cup dry vermouth; 1 1/2 tbsp cornstarch; 2 tbsp cold water; salt to taste; 1/4 cup fresh parsley (chopped )

Rosemary and Red Pepper Chicken

James Pucos

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Prep Time 20 mins

Cook Time 20 mins

Cuisine Mediterranean

Servings 2

Calories 261 kcal

Ingredients

1 small onion thinly sliced
1 medium red bell pepper seeded and thinly sliced
4 cloves garlic minced
2 tbsp dried rosemary
1/2 tbsp dried oregano
8 ounces italian turkey sausages casings removed
4 ounce skinless, boneless chicken breast halves
1/4 tbsp coarsely ground pepper
1/4 cup dry vermouth
1 1/2 tbsp cornstarch
2 tbsp cold water
salt to taste
1/4 cup fresh parsley chopped

Notes

In a 5 to 6-quart moderate cooker, join onion, ringer pepper, garlic, rosemary, and oregano. Disintegrate frankfurters over onion blend. Flush chicken and pat dry; organize in a single layer over meat. Sprinkle with pepper. Pour in vermouth. Spread, and cook on Low setting for 5 to 7 hours, or until chicken is delicate and cooked through when penetrated.

Move chicken to a warm, profound platter, and spread to keep warm.

In a little bowl, blend cornstarch and cold water. Blend into cooking fluid in a moderate cooker. Increment heat to High, and spread. Cook, mixing two to3 times until sauce has thickened. Season to taste with salt. Spoon sauce above chicken, and sprinkle with parsley.

Nutrition Facts (Per Serving): Calories 261, Carbohydrates 17g, Protein 31g, Fat 5g

Keyword Rosemary and Red Pepper Chicken