White Wine Chicken

I have been in a recipe rut, mainly because with just Averie and I home, i hate cooking a big meal for the two of us...brian is home now so it's no longer an issue!! But, in the meantime I went searching for some new recipes to try! I got a few from my friend Paige, who went to Le Cordon Bleu, so anything she gives me has to be wonderful!!!
I decided to try this one first-

White Wine Chicken (or shrimp)

minced shallot, garlic and chunked chicken

anchovy paste, tomato paste, olive oil

saute the garlic and shallot in olive oil

add the tomato and anchovy paste

i used "3 buck chuck"

add wine and chicken and simmer til slightly reduced and chicken cooked

the breakfast cookies averie and I made- from Inspired RD's blog

the finished product!

2 lb shrimp, or chicken breast cut in chunks
olive oil
salt and pepper
crushed red pepper flake
2 tbsp anchovy paste
3 tbsp tomato paste
2 cups white wine
4 cloves garlic, minced
1 shallot, minced
fresh grated parm cheese
handful parsley, chopped
french baguette, toasted

So I heat up some olive oil with the red pepper flake and saute the shallot and garlic really fast so you don't burn the garlic.  Then add the anchovy (I did less of this and more of the) tomato paste. Saute the shrimp, chicken or fish. Add the white wine and simmer until the liquid cooks down slightly, usually like 5-7 minutes.  You can always add more if there's not enough broth at the end.  I didn't enjoy the flavor of the parsley, so I wouldn't add it again- but I did like the fresh parm cheese, so def don't leave that out! The second time I made this, I did about 2/3 wine and 1/3 chicken broth and it was so good!

I serve it over linguine and then soak up the sauce with the bread.  so good.
(sorry for the quality of pics, taken with my lil point n shoot in a dark kitchen)