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Chicken Vesuvio Recipe

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This recipe for Chicken Vesuvio, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Reinke
Added: Tuesday, August 26, 2008


½ c. butter
2 tsp. capers
2 ½ tsp. chopped garlic
2 tsp. lemon juice
½ tsp. rosemary
½ tsp. oregano
½ tsp. chopped parsley
½ tsp. pepper
½ tsp. Tobasco sauce
4 Italian plum tomatoes, heated and kept warm
8 oz. chicken breasts, skinned and cut in strips
4 oz. demi-glace
2 oz. white wine
2 egg yolks
8 oz. Cooked and drained Perciatelli pasta

In a large sauté pan, melt 4 tbsp. of butter. Add capers, ½ tsp of the chopped garlic, lemon juice, rosemary, oregano, parsley, pepper and Tobasco sauce. Stir to make a Vesuvio butter. Add chicken strips to pan and sauté over medium heat until browned on both sides. Add remaining 2 tsp chopped garlic, demi glace, wine and lemon juice; let mixture cook until reduced in volume by a third. Whisk in remaining 4 tbsp. butter. Remove pan from heat. Stir in egg yolks and continue stirring until sauce thickens.* Add hot pasta and plum tomatoes. Put on serving platter. Garnish with chopped parsley, blanched snow pea pods and julienned red pepper. Top with ¼ c. grated Romano cheese. * Don’t let it get too hot or egg will curdle. It can be set aside at this point for several hours, then heated up and add egg. Don’t worry if it looks oily and separated. Egg yolks will put the sauce together again. Good with fish, shrimp, etc.
**Demi Glace is chicken stock reduced to half of volume by boiling. ***Perciatelli pasta is very thick noodles.




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