Ingredients
1/2 pound chicken tenderloins
large zip-top bag
1/4 cup flour
1 teaspoon seasoned salt
1 tablespoon garlic butter
2 Italian sausage links (mild)
1 (2 1/4-ounce) can sliced black olives (drained)
2 teaspoons balsamic vinegar
1/4 cup red wine
1 tablespoon minced onions
1 (10 1/2-ounce) can condensed French onion soup
1 cup pepperoncini peppers
salt and pepper, to taste


Steps
1. Cut chicken into bite-size pieces and set aside.
2. Preheat large sauté pan on medium-high for 2-3 minutes.
3. Place flour and seasoned salt in zip-top bag; shake to mix. Add chicken; seal tightly and shake to coat.
4. Add butter to sauté pan and swirl to coat.
5. Remove sausage from casing. To do this, cut off one end of casing and squeeze contents into sauté pan. Slide casing through fingers to remove entire contents. Wash hands. Cook sausage 2-3 minutes, breaking sausage into bite-size pieces.
5. Add chicken and cook 2-3 minutes, stirring occasionally.
6. Add balsamic vinegar, wine, minced onions, onion soup, olives and peppers. Cover and simmer 4 minutes. Season with salt and pepper. Serve.

Ingredients
1 tablespoon fresh basil leaves
1 cup water
1 cup tomato and basil flavored quick-cooking rice
1 (8-ounce) can tomato sauce


Steps
1. Chop basil and place in medium saucepan.
2. Stir in remaining ingredients, cover and bring to a boil on high heat.
3. Stir, reduce heat to low and simmer 10 minutes.
4. Remove from heat and let stand 5 minutes. Serve.