A creamy, Savory and filling classic this chicken will delight with the tastes of artichokes and sun dried tomato stuffed olives.
Yield: 4 Servings
Total Time: 30 Minutes
2-8 oz. chicken breasts, cut in halves and pounded into 1/2 inch thickness
1 Cup and 2 Tbsp. flour
3 Tbsp. Chipotle Extra Virgin Olive Oil
1 Tsp. Granulated Garlic
1/2 Cup Pinot Grigo
2 Cups chicken broth
1-2 Cups milk
1/2 Cup sun baked tomato stuffed olives
1 Cup artichoke hearts, quartered & marinated
1 Tsp. Dried Rosemary
Sea Salt to taste
Fresh ground Tellicherry Peppercorn to taste
Season pounded chicken with salt and ground peppercorns. Dip chicken into the milk and dredge in flour. Add Chipotle Extra Virgin Olive Oil to a large skillet over medium-high heat until hot but not smoking. Add chicken and saute 4 minutes on each side until golden brown. Remove chicken and set aside. Incorporate all remaining ingredients to skillet and bring to a boil. Turn heat to low and slowly add the remaining 2 Tbsp. of flour and whisk until thickened. Return chicken to the skillet and simmer for 5 mintues. Place chicken on platter, pour sauce evenly over the chicken and serve.
A one of a kind marinade that will leave everyone longing for more.
Total Time: 3-5 Minutes
3 Tbsp. White Honey Ginger Balsamic Vinegar
1 Tbsp. Miso
1 Tbsp. Soy Sauce
1 Tbsp. Sesame Seed Oil
Hot Sauce To Taste
Napa Valley Black Pepper Blend To Taste
Place all ingredients in a small bowl and whisk until thoroughly combined. Once mixed place in fridge to chill.
A mouth-watering twist on classic fettuccine recipes that boasts a hearty and savory body that does not disappoint.
Total Time: 30-40 minutes
1 (12 Ounce) Package Fettuccine Pasta of Choice
3/4 Cups Shallot Garlic Extra Virgin Olive Oil
2 Boneless, Skinless Chicken Breast Halves
3 Tbsp. Pesto
1 Tsp. Dried Basil
3 1/2 Tsp. Minced Roasted Garlic
1 (8 Ounce) Jar of Sun-dried Tomatoes, Drained & Chopped
1/2 Cup Crumbled Feta Cheese
1/2 Cup Ricotta Cheese
Heat 2 Tbsp. of the Shallot Garlic Extra Virgin Olive Oil in a large skillet over medium heat. Cook the chicken until no longer pink and juices run clear and set aside to cool. Once cool slice into bite-size pieces. Cook the Fettuccine pasta according to package instructions, and drain once cooked. In a medium sized bowl combine the remaining olive oil with the pesto, basil, garlic, sun-dried tomatoes, feta, and ricotta cheese together. Mix until smooth. In the large skillet, toss the fettuccine with the sauce from the medium mixing bowl and chicken. Cook on low heat until heated through and enjoy.
A creamy and delicious dish that will no doubt become a go to favorite.
Yield: 4 Servings
Cook Time: 30-35 Minutes Total Time: 30-35 Minutes
4 Tbsp. Roasted Garlic Extra virgin Olive Oil
1 Tbsp. Minced Onion
1 28oz. Can Crushed Tomatoes
1/4 Cup Vodka
4 Tbsp. Heavy Cream
1 lb. Pasta
Sea Salt to taste
Pennsylvanian Pepper to taste
Parmesan Cheese to taste
In a large sauce pan, heat the Roasted Garlic Olive Oil then add in the onion. Season with Sea salt to taste and cook over low heat for 15 minutes, stirring often, and until glassy. Cook pasta as directed on package in separate pan. Add the Tomatoes and Vodka to the sauce and continued to cook for 15-20 minutes. Whisk in the Heavy Cream and remove from the heat. Once the pasta is ready add the sauce, tossing to coat and serve immediately with Parmesan Cheese.
