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PEBBLES' CHICKEN VESUVIO




Source of Recipe


Pebbles Island Grill


Recipe Introduction


Yield: 2 servings.


List of Ingredients




1 stick unsalted butter

2 teaspoons capers

2 1/2 teaspoons chopped garlic

2 teaspoons lemon juice

1/2 teaspoon rosemary

1/2 teaspoon oregano

1/2 teaspoon chopped parsley

1/2 teaspoon pepper

1/2 teaspoon Tabasco

8-ounce chicken breast, skinned and cut into strips

4 ounces demiglace

2 ounces white wine

1 ounce lemon juice

2 egg yolks

8 ounces perciatelli pasta or thick noodles of choice, cooked and drained
4 Italian plum tomatoes, quartered

Chopped parsley

10 to 12 snow pea pods, blanched

1/2 of a red bell pepper, julienned

1/4 cup grated Romano cheese

Recipe



1. In a large pan, melt 4 tablespoons of butter. Stir in capers, 1/2 teaspoon of chopped garlic, lemon juice, rosemary, oregano, parsley, pepper, Tabasco.

2. Add chicken. Saute until browned. Add remaining garlic, demiglace, wine, lemon juice. Cook until reduced in volume by a third. Whisk in remaining butter. Remove from heat. Stir in yolks. Stir until sauce thickens. Add warm pasta and tomatoes. Put on warm platter. Garnish with parsley, snow peas, red pepper. Top with Romano.