By Taverndirect.com An original and tasty flavor explosion.
Time / Servings
plus marinating time
Makes: 4 Servings
Secret Ingredient:Chandelier Chardonnay Fire Grilled Garlic Marinade, Pepper with Lemon Oil and Asian Lemon Finishing Sauce by Tavern on the Green
You Will Need:
2 lbs Boneless, skinless chicken thighsApproximately ½ of 12.7 oz. bottleTavern on the Green Chandelier Chardonnay Fire Grilled Garlic Marinade1/2 cupflour1/2 cupfruity, red wine1 cupmarinated artichoke hearts½ cupripe olives, slicedAl dente Tri-color pasta for four4 TbspTavern on the Green Pepper with Lemon OilTavern on the Green Asian Lemon Finishing Sauceto tasteSalt and Pepper to tasteParmesan or Romano Cheese
Salt the chicken to taste and place in a zip top bag pour in the Tavern on the Green Chandelier Chardonnay Fire Grilled Garlic Marinade. Marinate for about one hour in the refrigerator.
In another zip top bag combine the flour, salt and pepper. After marinating, place chicken in the flour mixture and coat each piece. Reserve the marinade liquid for step #6.
Heat enough Tavern on the Green Pepper with Lemon Oil to cover the bottom of a heavy pan and lightly brown chicken on all sides about 8-10 minutes over medium-high heat.
Uncover, add artichoke hearts and ripe olives.
Remove all solids then blend ingredients.
Stir in reserved liquid from marinade and enough wine to create a light sauce. Add Tavern on the Green Asian Lemon Finishing Sauce to thicken gravy as needed. Salt and pepper to taste.
Place chicken on a bed of pasta and pour the sauce over the chicken.
Sprinkle the Parmesan or Romano over top and enjoy!