3 skinned, boned chicken breasts cut into 1 inch cubes
6T olive oil
2 large garlic cloves, minced
2large leeks thinly sliced ( white and pale green parts only)
1/4 cup thinly sliced pepperonchini
3 T chopped fresh oregano
2 tsp minced lemon peel
1/4 cup dry white wine
2T fresh lemon juice
1 cup chicken broth
Instructions
Heat 3 T oil in heavy skillet over medium high heat
Add chicken pieces and sauté till cooked. Remove to medium
bowl. Reduce heat to low, remaining 3T oil to skillet, reduce
heat to low. Add garlic and sauté till soft, about 1 minute. Stir
in leeks, pepperonchini, oregano and lemon peel.
Cover and cook until leeks are soft, about 3 minutes. Uncover,
add wine, lemon juice and chicken broth. Increase heat to high
and boil until reduced by half, about 2 minutes. Remove from
heat.
Cook 1 lb of linguine. Drain, reserving 1 cup liquid. Add pasta
and chicken to skillet with sauce and toss to coat. Add enough
reserved liquid to moisten.
Originally Submitted
11/2/2014
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