Recipe: Lydia's Chicken and Sausage Saute

recipelink.com Chat Room Recipe Swap - 2001-02-18
From: calliope,.NY

LYDIA’S CHICKEN and SAUSAGE SAUTE
with modifications by ...Calliope

Boneless chicken breasts, cut into bite sized pieces or use tenders
Italian turkey sausage, cut to bite-sized pieces

*Saute them on a high, fast heat to keep them from losing juices

Add some chopped garlic

Drizzle with honey, salt and pepper them

Lower heat and add a hunk of butter

Deglaze the pan with a vinegar of your choice, (you could even use raspberry vinegar!...I did and loved it!) some white wine and a little chicken stock.

Finish with fresh chopped Italian parsley and/or any herbs of choice. I used sprigs of rosemary once there was some liquid in the pan and let them stay in there as the dish cooled a bit in the pan and then removed them just before serving. But if some will be leftover save them to stay in the container, as they will surely continue to impart flavor.
(This isn’t really intended to make a sauce, but you could by adding more of the liquids, if you wish...and even some cream to thicken it.)

*Be careful you time this well so that you don’t over-cook the meats!*

I think this would be nice served with a pasta of choice with a basil pesto sauce, or a nice risotto with artichokes and even roasted red peppers. Some lemon and buttered carrots and a salad, with fruit and cheese for “afters”...though this would be a light enough meal to serve a sinful Cassata for dessert!