Mediterranean Chicken Sauce
| Yield: | 4 Servings |
| Categories: | Chicken, Poultry |
| 1 | c | Virgin olive oil |
| 2 | tb | Extra virgin olive oil |
| 2 | oz | Roasted red peppers |
| 1 | tb | Capers |
| 3 | Anchovy filets | |
| 1 | lb | Boneless chicken breast or tenders |
| 1 | c | Dry vermouth |
| 3 | Cloves fresh garlic; (sliced) | |
| 1 | c | Chicken stock |
| 1/2 | c | Pecorino romano |
| Salt; pepper to taste | ||
| 1/2 | c | Sliced black olives; (preferably Kalamata) |
| 1 | c | All-purpose flour |
| Fresh herbs; parsley & basil) | ||
| 1 | lb | Fresh linguine |
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