Ingredients
- 2 Tablespoons Olive Oil
- 1/2 Cup All-Purpose Flour
- 1 1/4 to 1 1/2 Pounds of Thin Sliced Boneless Chicken Breasts
- 2 1/2 Johnsville Mild Italian Sausage Links
- 4 Cloves of Garlic – Very thinly sliced
- 3 Cups Chicken Broth
- 2 Lemons
- 3 Tablespoons Butter
- Centro Pepperoncini Peppers
- Salt and Pepper
Preparation
- Preheat oven to 375. Bake italian sausage links for 27 minutes. Let cool before cutting into round slices 1/4 to 1/3 inch in thickness.
- Pound chicken to tenderize and make thinner.
- Dredge chicken in flour mixed with pepper.
- Heat skillet to 325. Add olive oil and cook chicken for 8 minutes. Flip every two minutes to keep from over browning. Remove chicken from skillet.
- Add butter to skillet. Saute garlic for two minutes.
- To thicken up sauce, mix in 3 or 4 tablespoons of flour.
- Mix in chicken broth and juice from lemons into skillet.
- Add chicken and sausage to the skillet.
- Add 8 to 10 pepperoncini peppers along with some of the juice.
- Cook for another 10 to 15 minutes as sauce thickens. The heat can be reduced to a simmer.
- Serve with italian or sourdough bread.