Title: Chicken Scarpariella *
Categories: Chicken Wine Pasta
Yield: 4 Servings
| PATTI - VDRJ67A |
| 3 1/2 | lb | Broiler-fryer chicken; cut |
| 1 | ts | Salt |
| 1/2 | ts | Fresh ground black pepper |
| 3/4 | c | Olive oil -OR- cooking oil |
| 1 | lg | Garlic clove; minced |
| 1 | tb | Fresh parsley; minced |
| 2 | ts | Dried rosemary |
| 1 | c | Dry white wine |
| 1 | c | Whipping cream |
| 1/2 | c | Grated parmesan cheese |
| | | Spaghetti; cooked, hot OR Noodles |
| GARNISH |
| | | Lemon wedges |
| | | Mint sprigs |
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.