Chicken And Polish Sausage In White Wine - cooking recipe

Ingredients

1/2 lb. Polish sausage, sliced thin on the diagonal
4 half chicken breasts (boneless)
8 medium size mushrooms, sliced thin
1 large bell pepper, chopped coarsely
1 large onion, chopped coarsely
1 large tomato, sliced in strips
1 c. white wine
5 cloves garlic, crushed
2 Tbsp. olive oil
luau seasoning
salt and pepper to taste

Preparation

In a large skillet or wok, saute the sausage and chicken breasts in the olive oil until lightly browned.
Add bell pepper, onions, mushrooms and garlic and continue to saute.
Add seasoning and continue to saute until chicken appears to be getting done.
Add white wine; cover and simmer until chicken is tender.
Add tomato and simmer for three to five minutes.
If thickening is needed for sauce, stir in cornstarch mixture of one tablespoon in one-fourth cup water, in an amount that will cause a light thickening of sauce.
Serve with almond slivered rice, salad and any green vegetable.