Chicken Wrapped Sausages With Mushroom Tomato Sauce

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This is a colorful main dish that's easy to prepare. Serve it over rice, as the recipe suggests or over al dente linguine. Great with a side salad and crusty rolls or garlic bread. Originally from the cook's exchange- reader's best recipes" from a june 1983 issue of bon apetit."

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Steps

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Bring large pot of water to boil over high heat.

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Add sausages and boil until cooked through , about 15 minutes.

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Let cool.

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Remove casings.

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Flatten chicken breasts by rolling or pounding between two pieces of waxed paper.

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Carefully wrap 1 chicken breast around each sausage , securing with toothpicks.

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Melt 1 / 3 cup butter in large skillet over medium-high heat.

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Add chicken and brown on all sides.

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Add wine with salt and pepper to taste.

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Reduce heat to medium and cook , turning frequently , until chicken is done , about 10 to 15 minutes.

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Meanwhile , melt 2 tablespoons butter in medium skillet over medium heat.

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Add rice and brown lightly.

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Add chicken stock and pine nuts , if desired , and bring to a boil over high heat.

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Reduce heat to low , cover and simmer until rice is tender , 20 to 25 minutes.

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Melt 2 tablespoons butter in a very large skillet over medium heat.

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Add onions , scallions , and garlic and cook until softened , about 5 minutes.

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Do not brown.

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Add mushrooms , .

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Ingredients

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italian sausage, boneless skinless chicken breasts, unsalted butter, white wine, salt and pepper, uncooked rice, chicken broth, pine nuts, onions, scallions, garlic cloves, fresh mushrooms, green bell peppers, red bell peppers, tomato puree, fresh parsley