8ounceschicken breast, boneless and skinlesscut into strips
4ouncesdemi-glace
2ouncesunsweetened white grape juice
1ouncelemon juice
2egg yolks
8ouncesperciatelli pastavery thick noodles, cooked and drained
4Italian plum tomatoesheated and kept warm
Chopped parsleyfor garnish
10 to 12snow pea podsblanched (for garnish)
1/2red pepperjulienned (for garnish)
1/4cupgrated Romano cheese
Instructions
In a large saute pan, melt 4 tablespoons of the butter. Add capers, 1/2 teaspoon of the chopped garlic, lemon juice, rosemary, oregano, parsley, pepper and Tabasco; stir to make Vesuvio butter.
Add chicken strips to pan and saute over medium heat until browned on both sides. Add remaining 2 teaspoons chopped garlic, demi-glace, wine and lemon juice; let mixture cook until reduced in volume by one-third. Whisk in remaining 4 tablespoons butter. Remove pan from heat; stir in egg yolks and continue stirring until sauce thickens. Add hot pasta and plum tomatoes.
Turn pasta out onto a serving platter. Garnish with parsley, snow peas and red pepper if desired. Top with Romano cheese.