Rosemary and Red Pepper Chicken Breasts
|Onion||1 Small, thinly sliced|
|Red bell pepper||1 Medium, seeded and cut into thin bite size strips|
|Garlic||4 Clove (20 gm), minced / pressed|
|Dry rosemary||2 Teaspoon|
|Dry oregano||1⁄2 Teaspoon|
|Mild turkey italian sausages||8 Ounce|
|Skinless boneless chicken breast halves||2 1⁄2 Pound (8 Pieces)|
|Coarsely ground pepper||1⁄4 Teaspoon|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Tablespoon, blended with 2 tablespoons cold water|
|Cold water||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
In a 4-quart or larger electric slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano.
Crumble sausages over onion mixture.
Rinse chicken and pat dry; then arrange, overlapping pieces slightly, over sausage mixture.
Sprinkle with pepper; pour in vermouth.
Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
Lift chicken to a warm deep platter and keep warm.
Blend cornstarch mixture into cooking liquid.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
Season sauce to taste with salt; spoon over chicken.
Sprinkle with parsley.