Chicken Cacciatore with Sausage

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 4 large chicken breasts
• 1/2 pound low fat kielbasa or chicken sausage (thinly sliced in wheels) Make sure it is nitrite/nitrate free.
• 3/4 pound large mushrooms, quartered
• 2 12-ounce containers grape tomatoes
• 1/2 cup dry red wine
• 1 Tablespoon minced garlic
• 1 1/2 teaspoons chopped fresh rosemary
• 1/3 cup coarsely chopped fresh basil

Directions

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and sausages to skillet. Sauté until brown, 4 to 5 minutes per side. Transfer chicken and sausages to bowl. Add mushrooms to skillet. Sauté until brown, about 4 minutes; add to same bowl.

Add remaining 1 tablespoon oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cover, reduce heat to medium, and cook until tomatoes soften, about 5 minutes. Using potato masher, lightly crush half of tomatoes. Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining contents of bowl and basil and simmer uncovered until chicken and sausages are cooked through, turning often, about 15 minutes longer.

Adapted from Bon Appétite