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This recipe has been blatantly stolen from the old Joy of Cooking and modified for my tastes and what I usually have in the kitchen.
Brown the Italian sausages in a saute pan with a little olive oil, being sure to prick them with a fork to release their oils.
Dredge the chicken breasts in flour, and sauté until golden brown in the remaining olive oil and sausage drippings, adding them to the sausages. Add the shallots and garlic.
When the chicken breasts are browned, add the tomato paste, chopped tomatoes, white wine, salt, pepper, chicken stock, bay leaf, thyme and marjoram. Cover and allow to simmer for 1/2 hour, or until the chicken is tender, turning and stirring occasionally to prevent sticking.
Serve with boiled vermicelli topped with grated parmesan cheese and fresh parsley.
The Italian sausages can be either hot or mild, depending upon how adventurous your palate is. If you have fewer sausages than chicken breasts, just slice the sausages into smaller pieces before serving.
Should be served with a salad and garlic bread.
This recipe was provided by Gayle Jeffery from New York.