| 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
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”