Thursday Night Chicken
This recipe was originally included in a post entitled "The Bridal Slimdown Continues" on our old site, Born to be a Bride.
I'm not much in the kitchen, but I've learned a thing or two from my mom along the way. Whether you're on a weight loss journey or simply craving something healthy and tasty tonight, try her recipe (with my adaptations) for a deliciously wholesome weeknight in.
PROCURE / PREPARE
2 1/2 pounds organic skinned boned chicken breasts, cut into strips 4 hot fresh Italian sausages, steamed and cut into 1/4 ” slices (rounds) one red, green, yellow or orange pepper, cut in strips one jalapeno pepper, chopped and seeded, washed, very fine 1 sweet onion, vidalia good chopped semi-fine 10 cloves garlic, peeled and sliced in thirds 1/2 cup red wine 1/2 large jar hot salsa one bunch fresh parsley, washed and chopped kosher salt and fresh pepper
COMBINE / COOK in large container white mushrooms, standard, washed and sliced thick
saute onion, garlic, jalapeno pepper and parsley til onions and garlic translucent add pepper strips and saute three minutes then add mushrooms and cook until al dente but done, set aside in bowl take out of hot pan
saute chicken strips and steamed sliced hot sausage in a little more olive oil, salt and peppering chicken in particular, when browned, add wine and salsa and bring to boil, let boil low until sauce gets thick and sticky (longer than you might think) and making chicken very tender
combine veggies with meat and serve over basmati rice