Pollo con Vino Cotto
(Chicken with Vino Cotto)
Recipe by Montillo Italian Foods, 2008 all rights reserved
4 boneless, skinless chicken breast halves each about 6 oz. (dice to bite-size pieces *optional*)
1. Heat extra virgin olive oil in a large skillet over medium-high to high heat.
2. Add the chicken, season with salt and pepper to taste and brown 6 to 10 minutes or until done.
3. Pour the vino cotto over the chicken, lower the heat and continue to cook for about 1-2 minutes until sauce begins to bubble. If necessary, adjust sauce consistency by adding 1-2 tablespoons of water. Serves 4.
Try this recipe using pork chops, sirloin tips, or salmon steaks. Adjust the cooking time needed for each, then savor the flavor. Delicious!
Copyright Montillo Italian Foods 2009 - 2010