Recipe

Chicken Scarpariella Recipe

	Tsehnert / All my dishes 1 year, 11 months ago This is a creamy, garlicky, non-breaded fried chicken that is a classic in Italy. It is quick and easy to prepare, and very tasty. Prep:20m Cook:40m Servings:4	Tsehnert
	chicken pasta easy tasty economical

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Ingredients

3 1/2 lbs. broiler-fryer chickens, cut up (you can use just thighs and legs if you prefer)

1 tsp. salt

1/2 tsp. pepper

1/2 to 3/4 cup extra virgin olive oil or canola oil

1 karge clove garlic, minced or pressed

1 Tbsp. minced fresh parsley

2 tsp. dried rosemary

1 cup dry white wine

1 cup whipping cream

1/2 cup fresh, grated Parmesan cheese

Hot cooked spaghetti or noodles

Directions

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 of fat.

Add parsley rosemary and wine. Simmer about 15 minutes or until wine evaporates and chicken is done (juices run clear when pierced with a fork).

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 a bed of hot spaghetti. Sprinkle with fresh chopped parsley. Garnish with a lemon wedge.

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