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IL Mito’s Tuscan Chicken

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Chef Feker gives Wake Up a taste of Tuscany using poultry and fresh veggies.


Yield 4 main-dish or 8 first-course servings

Total Time 35 min

  • 4, 6-oz chicken breast, organic preferred
  • 1/2 cup of flour for dredging
  • 1 cup chicken broth reduced in half and set aside
  • 1/3 cup dry white wine
  • 1 lbs of fresh bell pepper sliced to a julienne (strips)
  • 1/2 cup of sliced leeks
  • 1 cup cherry tomatoes cut in half
  • 6 garlic cloves, finely chopped
  • 1/4 teaspoon dried hot red pepper flakes
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 sprig of rosemary chopped fine
  • 1/2 cup of shredded basil
  • 1 lb linguine

·         2 tablespoons cold unsalted butter, cut into small pieces

·         1/4 cup extra virgin olive oil

·         More extra-virgin olive oil for drizzling


Cooks' note

While using chicken stock make sure to use homemade or organic, since the harmful additives are not what you need.


  1. Heat 1/2 the oil and the butter in a large heavy-bottom sauté pan over medium heat until moderately hot, then sweat leeks until translucent, about 2 min.
  2. Add peppers, garlic, red pepper flakes, the rosemary, parsley and basil and cook, stirring occasionally, until garlic is soft, about 2 min.
  3. Deglaze with wine and simmer for 30 sec.
  4. Remove ingredients and set aside.
  5. In the same hot pan add the olive oil and butter. Meanwhile, dredge the chicken breasts in flour.
  6. Sear the chicken breasts 1 min per side, then add the cherry tomatoes and cook for another 2 min.
  7. Add the previously sautéed ingredients and the chicken broth, cook until the chicken breast are done through.
  8. Adjust seasoning to taste and serve.
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