pound flavored chicken sausage links, cut diagonally into thirds
teaspoons olive oil
cloves garlic, chopped
teaspoon dried rosemary
pound small red potatoes with skin, cut into quarters
teaspoon black pepper
cup white wine
tablespoons balsamic vinegar
small red peppers, cut into 1 inch squares
In non-stick skillet over medium-high heat, brown sausage for 5 minutes. Remove sausage to plate. Add chicken breasts, meat side down, to same skillet and cook, turning once, for 5 minutes or until golden brown. Remove to plate.
In same skillet, warm olive oil. Add garlic and rosemary; sauté 1 minute. Add potatoes and 3 tablespoons water. Cover and cook 15 minutes, checking to make sure that potatoes are not sticking. (Add additional water 3 tablespoons at a time if water evaporates.)
Push potatoes to side of skillet. Return chicken and sausage to skillet; season with salt and pepper. Add wine, balsamic vinegar and red pepper. Cover and cook over medium-low heat for 30 – 35 minutes, until chicken registers 170°F on instant-read thermometer. Remove chicken and sausage to platter; keep warm. Cover skillet; cook potatoes 2 - 3 minutes more, or until tender. Pour potato sauce over chicken and serve.