1/2 lb Sweet Italian-sausage links
1 lg Red pepper
1 lg Yellow pepper
1    Medium-size red onion
3 tb Olive or salad oil
1/2 ts Dried thyme leaves
2    Whole medium-size
-skinless,boneless chicken
-breasts
Salt
Pepper
4 ts Balsamic or red wine vinegar
Thyme sprigs for garnish

About 40 minutes before serving, in a 12″ skillet over medium heat, heat
sausage and 1/4 cup water to boiling; cover and cook 5 minutes. Remove
cover;cook until sausages are browned, about 20 minutes, turning sausages
frequently and pricking them to release fat.

Meanwhile, cut each pepper into 1 1/2″ wide strips;cut red onion into thin
wedges. In 3 qt. saucepan over medium-high heat, in hot olive or salad oil,
cook peppers,onions and thyme about 10 minutes or until vegetables are
fork-tender, stirring mixture frequently.

Cut each chicken breast in half; sprinkle lightly with salt and pepper.
With slotted spoon, remove sausage to paper towels to drain and cool
slightly; thinly slice sausage diagonally.

In sausage drippings remaining in skillet over medium heat, cook chicken
breasts until tender and browned, about 10 to 15 minutes. To chicken in
skillet, add vinegar, vegetable mixture and sliced sausage; heat through.
Garnish with thyme sprigs to serve.

Makes 4 servings.