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.
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