Easy and bursting with flavor is exactly what I need after a long day at work. This to skillet supper is a sure winner! I have made this marinade for with mushrooms and just sautéed them up as a side but I decided to add potatoes and chicken sausage to the mix to make a complete meal and it is absolutely delicious!
Yum
Yum
This does not take very many ingredients and I have found the chicken sausage to be so flavorful yet low-cal and low-fat and usually it's already cooked so basically all you have to do is heat it up and brown it a little.
SWEET BALSAMIC CHICKEN SAUSAGE SKILLET
INGREDIENTS
1 pkg. chicken sausage (I used Asiago Garlic)
4-5 regular potatoes or 1 1/2 cups small gold potatoes
1 pkg. white button mushrooms, cut in halves
3/4 cup olive oil + 2 Tbsp.
1/4 cup dark Balsamic vinegar
2 Tbsp. light brown sugar (I use Trivia Brown Sugar to cut carbs/cals)
1 tsp each sea salt and pepper
*Note: you can omit the potatoes if you want fewer carbs.
DIRECTIONS
In a medium bowl, whisk together 3/4 cup oil, balsamic vinegar, brown sugar, salt and pepper, toss in mushrooms to coat and set aside. In a small skillet, cook chicken sausages til done and set aside to cool. In a large skillet, add 2 Tbsp olive oil and heat to medium/high heat, then add potatoes and cook til tender on the inside, crisp on the outside. Slice the chicken sausage and add to potato skillet and keep in low. In the pan you cooked the sausage in, add the mushrooms and 1/3 cup of the marinade and sauté until done and sauce has started to evaporate; pour entire skillet into potato mixture and toss. Enjoy!
YUM!!
xoxo
xoxo
