Chicken scarpariella *
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Broiler-fryer chicken; cut |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Fresh ground black pepper |
| ¾ | cup | Olive oil -OR- cooking oil |
| 1 | large | Garlic clove; minced |
| 1 | tablespoon | Fresh parsley; minced |
| 2 | teaspoons | Dried rosemary |
| 1 | cup | Dry white wine |
| 1 | cup | Whipping cream |
| ½ | cup | Grated parmesan cheese |
| Spaghetti; cooked, hot OR Noodles | ||
| Lemon wedges | ||
| Mint sprigs | ||
Directions
PATTI - VDRJ67A
GARNISH
Wash and dry chicken pieces. Sprinkle with salt and pepper. Heat oil in large skillet. Brown chicken over high heat. Add garlic. Lower heat and saute for 10 minutes. Drain off fat. Add parsley, rosemary and wine. Simmer about 15 minutes or until wine evaporates and chicken is done. Remove chicken to a platter. Add cream to skillet.
Boil until reduced by half and thickened, scraping pan drippings.
Return chicken to skillet. Cook 3-4 minutes more or until chicken is reheated. Sprinkle with parmesan cheese. Serve over hot spaghetti or noodles. Garnish with lemon wedge and mint leaves.