Instructions: In a saute pan, add virgin olive oil and bring to about 375 . While oil is heating, dredge chicken in the flour. Place the chicken in the pan and saute both sides to a golden color. Remove from pan and set aside.

Add garlic and saute until translucent, add the anchovy, capers, roasted peppers, olives and saute.

Add dry vermouth and chicken stock. Bring the mixture to a boil. Place chicken back in and add pecorino, salt, pepper and herbs. This sauce can be used with any type of pasta, but fresh linguine is preferred.

NOTES : 1 pound of fresh linguine is preferred for this recipe.

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