Chicken Vesuvio

Ingredients

• 3 tablespoons olive oil
• 4 - 4 oz. boneless skinless chicken breasts, pounded and lightly floured
• 2 tablespoons chopped garlic
• 1/4 cup dry white wine
• 1/8 cup chicken stock
• 2 ounces salted butter
• 8 ounces cooked rotini

Instructions

1. 1
   Heat oil in large skillet and saute chickens for about 2 minutes.
2. 2
   Turn over and add garlic.
3. 3
   Cook for about 2 more minutes - do not burn garlic or dry out chicken.
4. 4
   Remove chickens, keeping them warm.
5. 5
   Add stock and wine - reduce over high heat for about 2 minutes. Add butter, lower heat.
6. 6
   Re-add chickens, cooking everything together for 1 or 2 minutes.
7. 7
   Serve over cooked pasta.