Chicken Scarpariello

• 1 1/2 lbs boneless chicken breasts, cut into 2
• 1/4 cup fresh garlic, minced
• 1/2 cup butter, no substitute
• 1/4 cup olive oil
• 1 cup mushroom, sliced
• 4 links Italian sausage, sweet or hot -- sauteed and cut into 1 (good quality)
• 1/2 cup pepperoncini pepper
• 1/2 cup roasted red pepper, cut into strips
• 1/2 cup Italian olives, pitted (green or black or combo, good quality)
• 1 1/2 tablespoons capers, drained and rinsed
• salt and pepper
• to taste fresh basil, cut into thin strips or dried to taste
• 1/2 teaspoon red pepper flakes (or to taste)
• 1/2 cup white wine

1. Season chicken with salt and pepper and let sit a few minutes Heat butter and olive oil in a large frying pan on med/low heat. Add garlic and saute just until garlic softens, do not brown.
2. Add chicken and saute until lightly browned.
3. Add mushrooms and saute about 3 minutes Add all other ingredients except wine and saute about 3 or 4 minutes.
4. Add wine and simmer for about 5 minutes or until chicken is cooked through and sauce thickens slightly

chicken breasts, fresh garlic, butter, olive oil, mushroom, italian sausage, pepperoncini pepper, red pepper, italian olives, capers, salt, fresh basil, red pepper, white wine

Taken from www.food.com/recipe/chicken-scarpariello-2384 (may not work)