Sausage-Mushroom Chicken Recipe



  1. 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.

  2. Preheat the oven to 400 degrees F (200 degrees C).

  3. Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.

  4. Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes.

  5. Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage.

  6. Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate.

  7. Add red onion, sausage, and 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.

  8. 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).

  9. 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.

  10. Spoon sauce over the chicken. Garnish with remaining parsley.



Nutrition Facts

Calories: 851
                                                          % Daily Value *
Total Fat: 91 %
Saturated Fat: 
Cholesterol: 60 %
Sodium: 55 %
Potassium: 25 %
Carbohydrates: 4 %
Fiber: 7 %
Protein: 108 %
Exchange Other Carbs: 
Vitamin A Iu: 
Niacin Equivalents: 
Vitamin B6: 
Vitamin C: 


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