Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Sweet Italian -sausage links

  2. 1 lb 454g / 16oz Red pepper (large)

  3. 1 lb 454g / 16oz Yellow pepper (large)

  4. 1 Medium-size red onion

  5. 3 tablespoons 45ml Olive or salad oil

  6. 1/2 teaspoon 2 1/2ml Dried thyme leaves

  7. 4 Chicken breasts - skinless, boneless

  8. Salt

  9. Pepper

  10. 4 teaspoons 20ml Balsamic or red wine vinegar

  11. Thyme sprigs for garnish

Instructions Jump to Ingredients ↑

  1. About 40 minutes before serving, in a 12" skillet over medium heat, heat sausage and 1/4 cup water to boiling; cover and cook 5 minutes. Remove cover; cook until sausages are browned, about 20 minutes, turning sausages frequently and pricking them to release fat.

  2. Meanwhile, cut each pepper into 1 1/2" wide strips; cut red onion into thin wedges. In 3 qt. saucepan over medium-high heat, in hot olive or salad oil, cook peppers, onions and thyme about 10 minutes or until vegetables are fork-tender, stirring mixture frequently.

  3. Cut each chicken breast in half; sprinkle lightly with salt and pepper.

  4. With slotted spoon, remove sausage to paper towels to drain and cool slightly; thinly slice sausage diagonally.

  5. In sausage drippings remaining in skillet over medium heat, cook chicken breasts until tender and browned, about 10 to 15 minutes. To chicken in skillet, add vinegar, vegetable mixture and sliced sausage; heat through. Garnish with thyme sprigs to serve.


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