Ingredients55 m servings 851
- Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature.
- Preheat the oven to 400 degrees F (200 degrees C).
- Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.
- Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes.
- Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage.
- Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate.
- Add red onion, sausage, mushrooms to the skillet. Season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Turn off heat and return chicken to the skillet, skin-side up.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine and simmer until reduced by about half, about 2 minutes. Reduce heat to low and toss in butter and 1 tablespoon parsley. Stir frequently until butter melts.
- Spoon sauce over the chicken. Garnish with remaining parsley.
- Chef's Notes:
- Use any type of pork sausage and mushrooms you prefer.
- Feel free substitute wine with any slightly acidic liquid, such as chicken broth with a splash of vinegar or squeeze of lemon.
- Substitute parsley with any herbs you prefer.
Per Serving: 851 calories; 59.4 13.1 54.1 179 1367 Full nutrition
ReviewsRead all reviews 7
Grocery store was out of ANY Italian sausage--so in my undaunting stubbornness to forge on and make this dish....I settled for a hearty really smoky flavored sausage; it's a simple matter of kno...
Made this for a weeknight dinner and everyone loved it (to include school age children). It was easy and didn't take long--I'd even be comfortable serving it to company. I didn't have boneless...
Made this last weekend and it was awesome. I used mild Italian sausage instead because my local grocery store didn’t have any sweet Italian sausage. Couldn’t find beech mushrooms, ended up using...
Great dish. Everyone loved it. I used 1 pound thin skinless chicken breasts, diced sausage (already packaged), I added 1cup of chicken stock, 1 tablespoon of minced garlic and baked covered at...
This came out great, kids and adults loved it. I served it over well roasted sweet potato cubes (with salt, pepper, fresh garlic). They went perfectly with the savory main dish.