Chicken and Sausage Saute'

• 1 14 lbs boneless chicken breasts
• 8 sweet Italian sausages
• 14 cup flour
• 3 cloves chopped garlic
• 3 medium green peppers, cut in 1/2 " strips
• chopped parsley
• 4 medium onions, cut in quarters
• 14 cup salad oil
• 12 cup chicken stock
• 12 cup dry white wine
• salt and pepper, to taste
• 14 teaspoon rosemary

1. Remove skin from chicken, cut into small pieces.
2. Cut each sausage into four pieces.
3. Dredge chicken in flour and shake off excess.
4. Saute' in hot oil until chicken and sausages are golden brown.
5. Strain oil from pan, add onions, pepper, chicken stock, wine and garlic.
6. Reduce liquid on high flame until peppers and onions are cooked and all the liquid is absorbed.
7. Season to taste with salt and pepper.
8. Add rosemary and chopped parsley.

chicken breasts, flour, garlic, green peppers, parsley, onions, salad oil, chicken, white wine, salt, rosemary

Taken from www.food.com/recipe/chicken-and-sausage-saute-24859 (may not work)