4 boneless chicken breasts
1 package mild Italian sausage
2 sliced portobello mushrooms
1 red bell pepper, sliced thin
1 small vidalia onion, sliced
3 tablespoons olive oil
6 ounces white table wine
3 medium size garlic petals, peeled and thinly sliced
1 ounce lemon juice
3 ounces chicken stock
dash of salt and pepper
1 cup of flour
1/2 stick butter
Roast sausage in 350F oven until done. Remove and once cool, slice French sausage medallions and set aside. Slice the 1/2 stick of butter into 2 halves and melt half, reserve remainder. Add 3 tablespoons of flour and whip mixture until smooth. Set aside. Place chicken breasts in the remainder of the flour. Cover chicken breast on both sides with flour and set aside. Preheat large frying pan over medium heat, add oil, remainder of butter, mushrooms, red pepper, sliced garlic petals and onions. As mixture brown, place chicken breast in frying pan, let simmer for 2 minutes. Turn chicken over and simmer for an additional 2 minutes. Remove pan from stove top. Add sausage and white wine. Place frying pan back on stove top and reduce wine for approximately 4 minutes. Add chicken stock, salt, pepper and lemon juice. Add a tablespoon of melted butter and flour mixture to pan and lightly mix. Lower flame and cover for 20 minutes. Serve over rice or buttered noodles.
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