The weather was cold and drizzly and my husband made this for dinner.
This was a recipe he found on the Food Network.
It was delicious served over mashed potatoes or would be good served over noodles.

2 Tbsp. BUTTER
3/4 pound sweet or hot ITALIAN SAUSAGE, cut into chunks
3/4 pound skinless, boneless CHICKEN BREASTS, cut into chunks
Kosher SALT and freshly ground PEPPER
1 Tbsp. all-purpose FLOUR
1 small ONION, chopped
2 Italian GREEN FRYING PEPPERS, cut into 1-inch pieces
3 cloves GARLIC, roughly chopped
1/2 c. DRY WHITE WINE
3/4 c. low-sodium CHICKEN BROTH
1/4 c. roughly chopped fresh PARSLEY
2 jarred PICKLED CHERRY PEPPERS, chopped, plus 2 Tbsp. liquid from the jar

Heat 1 tablespoon butter in a large skillet over medium-high heat.
Cook the sausage until golden, about 2 minutes.
Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.


Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes.
Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute.
Add the broth and bring to a gentle simmer.
Cover and cook until the sausage and chicken are cooked through, about 5 minutes.


Transfer the chicken, sausage and vegetables to a platter with a slotted spoon.
Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet;
boil until reduced by one-third, 2 to 3 minutes.
Remove from the heat and stir in the remaining 1 tablespoon butter.
Pour the sauce over the chicken mixture.