Chicken And Sausage Skillet Supper Recipes

Steps:

• Sprinkle chicken with 1/4 teaspoon thyme and 1/8 teaspoon pepper. In a large nonstick skillet, saute chicken in oil until no longer pink. Remove and keep warm. , In the same skillet, saute the kielbasa, onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the water, rice, bouillon, hot pepper sauce, and remaining thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until liquid is absorbed and rice is tender., Return chicken to the pan; heat through.

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
• Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
• Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

Steps:

• 1. Saute sausage, onion, and pepper in hot oil in a large nonstick skillet over medium heat 10 minutes or until vegetables are tender. Add garlic and cook, stirring constantly, 30 seconds.
• 2. Add broth and chicken; bring to a boil. Stir in rice and cajun seasoning; reduce heat to low, cover and cook stirring occasionally, 25 minutes. Stir in tomatoes and green chiles; cook uncovered 10 minutes, stirring occasionally. Remove from heat and stir in parsley.

Steps:

• In a large skillet, saute the onion, green pepper, mushrooms and zucchini in oil until tender. Remove vegetables with a slotted spoon; set aside. , Add chicken and sausage to skillet; cook until meat is no longer pink. Drain. Stir in the tomatoes, garlic, basil and oregano. , Return vegetables to pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice.

Steps:

• Heat the olive oil to medium heat in a large skillet and saute the sausage, onion and peppers for about 10 minutes or until the vegetables are tender.
• Add the garlic and cook, stirring constantly, for 30 seconds.
• Add the chicken broth and bring to a boil.
• Stir in the rice and Cajun seasoning.
• Reduce heat to low, cover, and cook, stirring occasionally, for 25 minutes.
• Stir in tomatoes and cooked shredded chicken; cook, uncovered, 10 minutes, stirring occasionally.
• Remove from heat and stir in parsley.