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Basque Saute of Chicken Breasts (Lee Falk) by


4 skinless, boneless chicken breast halves, cut into strips
Salt and pepper
½ c flour
2 to 4 T olive oil
1 medium red bell pepper, cut into strips
2 medium zucchini, cut into 1-1/2 inch matchsticks
¾ lb sweet Italian sausage, cut into ½ inch slices
1 T butter
1 dried hot chili pepper or ½ t crushed red pepper flakes
¼ c dry white wine
2 large cloves garlic, sliced
1/3 c chicken broth


Season chicken strips with salt and pepper and dredge with flour. Set aside.

Head 2 T olive oil in large skillet. Add bell pepper and sauté for two minutes; add zucchini and sauté three more minutes. Season with salt and pepper and remove from skillet; keep warm.

Add sausage slices to skillet and sauté until browned; remove from skillet; keep warm.

Drain all but 1 T fat from skillet; add butter and hot pepper to skillet; add chicken strips; sauté until brown, two to three minutes. Add wine to skillet, bring to boil and reduce for two to three minutes. Add garlic and broth and simmer, partly covered, two to three minutes more.

Add vegetables and sausages back to skillet, combine with chicken and sauce. Sprinkle with fresh parsley and serve over rice.

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