This is called Monday night special because it’s quick and easy to make any night of the week and Mondays tend to be the hardest night to prepare dinner for me. The recipe is made with chicken or sausage and cooked with peas and tomatoes.
In large skillet, brown the onion and chicken with olive oil. Add the dry vermouth and soy sauce. Simmer for 3-5 minutes.
Add the peas, stewed tomatoes, vinegar and water. Simmer for 10-20 minutes.
In a separate bowl, combine the cornstarch with 2 tablespoons of water. Slowly stir cornstarch mixture into skillet.
Bring to a boil and simmer for a few more minutes until thick and bubbly.
Eat as is (for a low carb meal) or serve over rice (as pictured). The peas aren't great for someone who is being really strict about all carbs, but for me I just stay away from pasta, rice, bread, and potatoes. I eat all fruits and vegetables, regardless of their carb count.
I made this recipe up probably 10-15 years ago. I have no idea for sure, but the original recipe (shown at the end of this article), was made with sausage since I usually would have that sitting in the refrigerator (as it has a longer shelf life than raw meat). I used Aidells’ Sausages originally, but when I went to make this for my dad, we decided to try it with chicken and it worked great.
I am very sad to say, however, that the Aidells’ Turkey Cranberry sausage is no longer sold. That was one of my favorites. I think it will work with most of their flavors, especially the Chicken & Apple or Mango.
So if you have some chicken or sausage, you can probably throw this dinner together tonight.
Enjoy!
In large skillet, brown onion and sausage links in olive oil.
Add sherry and soy sauce.
Simmer for 3-5 minutes.
Add peas, stewed tomatoes, balsamic vinegar and 1/4 cup water.
Simmer for 10-20 minutes.
In separate bowl, combine 1/4 cup water with the cornstarch.
Slowly stir in cornstarch mixture into skillet.
Bring to a boil and simmer for a few more minutes until thick and bubbly.
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