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.

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