Basque Sauté of Chicken Breasts

Assemble these supplies:

• 4 skinless, boneless chicken breast halves
• Salt and freshly ground pepper
• 1/2 cup flour
• 2 to 4 tablespoons olive oil
• 2 medium-size zucchini, cut into 11/2-inch matchsticks
• 3/4 pound sweet Italian sausages
• 1 tablespoon butter
• 1/2 teaspoon crushed red
• pepper (optional)
• 1/4 cup dry white wine
• 2 large cloves garlic, thinly sliced
• 1/3 cup chicken broth
• 7-ounce jar roasted peppers, drained and finely sliced
• 1 tablespoon finely chopped fresh parsley

Steps in preparation:

1. Remove fillets from chicken breasts and remove and discard all fat and gristle. 
2. Cut chicken breasts crosswise into 1/2-inch slices. 
3. Season with salt and pepper and dredge lightly in flour. Set aside.
4. Place skillet over high heat. 
5. Add 2 tablespoons olive oil to skillet and, when hot, add zucchini. 
6. Sauté zucchini 3 minutes, or until nicely browned. 
7. Season with salt and pepper, remove with slotted spoon, and reserve.
8. Add sausages and sauté over medium heat until nicely browned on all sides. 
9. Add more oil if needed. 
10. When done, remove sausages and set aside. 
11. Discard all but 1 table­spoon of the fat from skillet.
12. Add butter and hot chili to skillet. 
13. When fat is hot, add chicken slices and sauté them over high heat 2 to 3 min­utes, until browned. 
14. Add wine to skillet, bring to a boil, stir, and reduce for 2 to 3 minutes.
15. Add garlic and broth and simmer chicken, partly cov­ered, 2 to 3 minutes more.
16. Slice sausages crosswise into 1/4-inch slices. 
17. Add sau­sage slices, zucchini, and roasted red peppers to skillet. 
18. Toss with chicken and simmer over low heat 2 to 3 minutes. 
19. Taste for seasoning and sprinkle with chopped parsley.