Course : Chicken
Serves: 4
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2 1/2 pound chicken -- disjoin 4 serving pieces
2 tablespoons Olive oil
2 large Baking potatoes -- peeled and Cut into 1-inch cubes
1/2 pound Sweet butter
2 medium Red peppers -- julienned
2 Clove Garlic -- minced
4 ounces White wine
2 ounces Lemon juice
2 tablespoons Chopped parsley
3 ounces Dried italian sausage -- Julienned

Preparation / Directions:

Marinate for 48 hours. See marinade recipe. 1. Marinate the chicken in the Marinade for 48 hours in refrigerator. 2. Saute chicken pieces in oil for 6-8 minutes on each side, or until done. Meanwhile, saute potatoes in 4 tbs. of butter until they are golden brown. Remove chicken to platter and arrange potatoes around the pieces. Keep warm. 3. De-glaze pan with 6 tbs. butter. Add peppers and garlic. Saute for one minute and pour resulting liquid over chicken. 4. Return pan to heat and de-glaze again with white wine and lemon juice. Reduce by half. Add remaining butter, chopped parsley, and sausage. Swirl in pan to heat through. Pour over chicken and serve. This intriguing blend of flavors and textures enhances the natural taste of the chicken.

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