Chicken-Wrapped Sausages With Mushroom-Tomato Sauce

"This is a colorful main dish that's easy to prepare. Serve it over rice, as the recipe suggests or over al dente linguine. Great with a side salad and crusty rolls or garlic bread. Originally from "The Cook's Exchange- Reader's Best Recipes" from a June 1983 issue of Bon Apetit."
photo by sharflan photo by sharflan
photo by sharflan
Ready In:
1hr 25mins




  • Bring large pot of water to boil over high heat.
  • Add sausages and boil until cooked through, about 15 minutes.
  • Let cool;remove casings.
  • Flatten chicken breasts by rolling or pounding between two pieces of waxed paper.
  • Carefully wrap 1 chicken breast around each sausage, securing with toothpicks.
  • Melt 1/3 cup butter in large skillet over medium-high heat.
  • Add chicken and brown on all sides.
  • Add wine with salt and pepper to taste.
  • Reduce heat to medium and cook, turning frequently, until chicken is done, about 10 to 15 minutes.
  • Meanwhile, melt 2 tablespoons butter in medium skillet over medium heat.
  • Add rice and brown lightly.
  • Add chicken stock and pine nuts, if desired, and bring to a boil over high heat.
  • Reduce heat to low, cover and simmer until rice is tender, 20 to 25 minutes.
  • Melt 2 tablespoons butter in a very large skillet over medium heat.
  • Add onions,scallions, and garlic and cook until softened, about 5 minutes; do not brown.
  • Add mushrooms, bell peppers, tomato puree, parsley, salt and pepper to taste and cook until vegetables are crisp-tender, about 10 to 15 minutes.
  • Transfer rice to heated serving platter or individual plates. Arrange chicken ( remove toothpicks first if you wish) atop rice, pour sauce over chicken and serve immediately.

Questions & Replies

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  1. sharflan
    We're not huge meat eaters and found this dish a bit much. The butter burns very quickly so I used instead a 1/2 and 1/2 mixture of butter and oil - keeps the buttery flavor but doesn't burn. As for 'hammering' out the chicken, I found placing it into a ziplock bag did the trick - it stayed put while being pressed out. The wine seemed to reduce to quickly, covering and cooking at a lower temperature could solve that problem. My DH asked if I was trying to 'hide' the sausage! The flavor didn't come through as I had expected it would, though still tasty enough. Using a spicier sausage (I used mild Italian) could make the difference. Preferring my mushrooms lightly sauteed, I added them with the onions and did need to add a little more butter to the pan as they quickly absorb any liquids. I found the quantity of the vegetables to much for the amount of sauce so I cut back on them and still had to add more puree. Since my DH can't eat rice presently, I opted for pasta and it paired well with this dish, both in taste and in appearance. We enjoyed the end result ok but with the time and effort involved, I doubt I'll be making this one again. If you're a BIG meat lover, this may be just the thing for you!!



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