Chicken Vesuvio

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Ingredients

  • 3 tablespoons olive oil
  • 4 - 4 oz. boneless skinless chicken breasts, pounded and lightly floured
  • 2 tablespoons chopped garlic
  • 1/4 cup dry white wine
  • 1/8 cup chicken stock
  • 2 ounces salted butter
  • 8 ounces cooked rotini

Directions

  1. Heat oil in large skillet and saute chickens for about 2 minutes.
  2. Turn over and add garlic.
  3. Cook for about 2 more minutes - do not burn garlic or dry out chicken.
  4. Remove chickens, keeping them warm.
  5. Add stock and wine - reduce over high heat for about 2 minutes. Add butter, lower heat.
  6. Re-add chickens, cooking everything together for 1 or 2 minutes.
  7. Serve over cooked pasta.
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