| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken and, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | c | Virgin olive oil |
| 2 | tb | Extra virgin olive oil |
| 2 | oz | Roasted red peppers |
| 1 | tb | Capers |
| 3 | Anchovy filets | |
| 1 | lb | Boneless chicken breast or tenders |
| 1 | c | Dry vermouth |
| 3 | Cloves fresh garlic; (sliced) | |
| 1 | c | Chicken stock |
| 1/2 | c | Pecorino romano |
| Salt; pepper to taste | ||
| 1/2 | c | Sliced black olives; (preferably Kalamata) |
| 1 | c | All-purpose flour |
| Fresh herbs; parsley & basil) | ||
| 1 | lb | Fresh linguine |
INSTRUCTIONS
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@ix.netcom.com> on May 28, 1998
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