Recipe - Mediterranean Chicken Sauce

1 cup Virgin olive oil
2 tablespoon Extra virgin olive oil
2 ounce Roasted red peppers
1 tablespoon Capers
3 Anchovy filets
1 pound Boneless chicken breast or
tenders
1 cup Dry vermouth
3 Cloves fresh garlic;
( cut or sliced up )
1 cup Chicken stock
One half cup Pecorino romano
Salt; pepper to taste
One half cup Sliced black olives;
(preferably Kalamata)
1 cup Allpurpose flour
Fresh herbs; parsley &
basil)
1 pound 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@ix.netcom.com on May
28, 1998