Yields about 6 servings.
1 lb. mild Italian sausage (I used 7 sausages)
1/2 cup vinaigrette dressing divided
(I used olive oil vinaigrette. You can probably use whichever is you favorite.)
3 lb. chicken (I used 6 breasts and 6 drumsticks without skin.)
1/2 lb. mushrooms, halved or sliced
1 can (14.5 oz.) chicken broth
2 tbs. cornstarch
1/4 cup water
6 servings (3 cups) Minute White Rice, cooked
Plan on 1 1/4 hours for cooking the sausage and chicken before simmering.
Quarter each sausage and cook in large skillet on medium-high heat until
brown and cooked through.
Remove from skillet and set aside on a paper towel.
In the same skillet add 1/4 cup of the dressing and the chicken.
Cook thoroughly until browned on both sides.
Stir in sausage, mushrooms, broth and remaining 1/4 cup dressing.
Dissolve cornstarch in water and add to skillet.
Stir all ingredients together.
Bring to a boil. Reduce heat to low.
Cover and simmer for about 15 minutes. Make sure chicken is done.
Serve over rice.