Step 1

Heat  1 T butter and 1 T olive oil over medium heat in cast iron skillet. Add garlic and cook until slightly light gold.

Step 2

Season your pounded boneless chicken breasts with lots of dried oregano and salt and pepper. Lightly dust both sides with flour.

Step 3

Put into hot skillet and brown them on both sides. Add the sausages and brown. Remove from skillet.

Step 4

Add peppers and mushrooms and cook a few minutes. Remove from skillet.

Step 5

Add 1 T butter. Melt and add pepperoncini and capers. Cook a few minutes and then add wine, stock, pinch of red pepper flakes and 1/2 t of oregano. Whisk in tomato paste. Cook a few minutes and then add back chicken and sausage, mushrooms and peppers. Spoon a little sauce over chicken before putting in oven.

Step 6

Bake for about 20 minutes at Garnish with fresh parsley. Serve over pasta for  a perfect dinner. Add a salad and garlic bread, if you’d like.