Pollo Avere Fuoco/ Served Over Linguine

• 2 med. chicken breasts pounded
• flour to cover
• 3/4 cup good chicken stock
• 2 cloves garlic cut 1/4 inch
• 6 prepared goat horn peppers (hot)
• 5 oz of quality pancetta
• 3 oz sliced sweet red peppers
• 4 oz caperberries
• 2oz shredded asiago
• 4 oz good dry white wine your choice
• 1/4 cup extra virgin olive oil split

1. salt and pepper chicken breast and dredge in flour. saute in large heated saute pan in half of the olive oil until golden brown. pull before they are fully cooked. set aside
2. add the rest of the olive oil and saute the garlic, pancetta,sweet red peppers, goat horn peppers until al dente
3. deglaze with the white wine and when done add the chicken stock and reduce the mixture until it starts to thicken. add the caperberries last just to heat.
4. serve over the linguine/ garnish
5. with fresh ground black pepper and a sprinkle of shredded asiago.

chicken breasts, flour, chicken stock, garlic, peppers, pancetta, sweet red peppers, caperberries, asiago, white wine, extra virgin olive oil split

Taken from www.epicurious.com/recipes/member/views/pollo-avere-fuoco-served-over-linguine-1209163 (may not work)