Mediterranean Chicken Sauce

Mediterranean Chicken Sauce Ingredients

1 c Virgin olive oil	1 c Chicken stock
2 tb Extra virgin olive oil	1/2 c Pecorino romano
2 oz Roasted red peppers	Salt; pepper to taste
1 tb Capers	1/2 c Sliced black olives;
3 Anchovy filets	1 c All-purpose flour
1 lb Boneless chicken breast or	Fresh herbs; parsley &
1 c Dry vermouth	1 lb Fresh linguine
3 Cloves fresh garlic;

Instructions for Mediterranean Chicken Sauce

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: Leons Restaurant Providence RI Posted to KitMailbox Digest by J Pellegrino on May 28, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Anchovy	Caper	Chicken Breast
Chicken Stock	Extra Virgin Olive Oil	Garlic	Herb
Olive	Olive Oil	Vermouth

Poultry Chicken Olive oil Garlic Parsley Romano Linguine

for flavor and categorization

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