Protein Food Shop

Ingredients
½ cup Plain Flour
2 pinches salt
2 pinches pepper
8 chicken breasts, Boneless, skinned, trimmed and pounded flat
455g linguine
½ cup olive oil
2 tbsps butter
4 cloves garlic, minced
1 onion, chopped
¾ cup chicken stock
3 cans tinned tomatoes
1 tbsp sugar
¼ cup fresh parsley, Chopped, plus more for serving
1 cup parmesan, grated
1 handful fresh basil, for serving
Total time required 1 hr 20 mins
Preparation time: 20 mins
Cooking time: 1 hr
Instructions
Mix the flour and some salt and pepper together on a large plate. Dip the flattened chicken breasts in the flour mixture and set aside.
Cook the linguine until al dente.
Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.
Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.
Pour in the tinned chopped tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.
Place the cooked linguine on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and basil.
Serve immediately & enjoy with a glass of Cono Sur Bicicleta Pinot Noir.

Ingredients

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2 pounds boneless chicken thighs
1 ⁄3 cup fresh cilantro chopped
1 tablespoon ginger minced
1 tablespoon garlic minced
1 1 ⁄2 tablespoons soy sauce
1 1 ⁄2 tablespoons fish sauce
1 1 ⁄2 tablespoons olive oil
1 1 ⁄2 tablespoons brown sugar
Chopped cilantro for garnish
Optional fresh veggies for grilling: I used red and green bell peppers snow peas, and carrots
Instructions


In a small bowl combine cilantro ginger, garlic, soy sauce, fish sauce, olive oil and brown sugar. Add the chicken to a ziplock bag and marinate for 3 hours or overnight.
Preheat the grill to medium high heat. Grill the chicken about 3-4 minutes each side or until cooked throughout and no longer pink.
Serve over grilled veggies if desired. Garnish with additional cilantro and red pepper flakes.