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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*)
2 tablespoons extra virgin olive oil
salt and freshly-ground black pepper
2 oz. Vino Cotto di Montillo


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!

Buon appetito!

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