Mediterranean chicken sauce

Yield: 4 Servings

Measure Ingredient
1 cup Virgin olive oil
2 tablespoons Extra virgin olive oil
2 ounces Roasted red peppers
1 tablespoon Capers
3 \N Anchovy filets
1 pounds Boneless chicken breast or tenders
1 cup Dry vermouth
3 \N Cloves fresh garlic; (sliced)
1 cup Chicken stock
½ cup Pecorino romano
\N \N Salt; pepper to taste
½ cup Sliced black olives; (preferably Kalamata)
1 cup All-purpose flour
\N \N Fresh herbs; parsley & basil)
1 pounds Fresh linguine

In a saute pan, add virgin olive oil and bring to about 375~. While oil is heating, dredge chicken in the flour. Place the chicken in the pan and saute' both sides to a golden color. Remove from pan and set aside.

Add garlic and saute' until translucent, add the anchovy, capers, roasted peppers, olives and saute'.

Add dry vermouth and chicken stock. Bring the mixture to a boil. Place chicken back in and add pecorino, salt, pepper and herbs. This sauce can be used with any type of pasta, but fresh linguine is preferred.

Posted by JoAnn Pellegrino 5/98 Recipe published in Rhode Island Monthly Magazine July 1995 NOTES : 1 pound of fresh linguine is preferred for this recipe.

Recipe by: Leon's Restaurant Providence RI Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 28, 1998

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