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All Recipes » Poultry Recipes » Chicken Scarpariello () 1 Vote(s)
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Senior Member

Posts: 330
February 2004

Chicken Scarpariello Mon, 23 May 2005 21:33
1 1/4 pounds skinless, boneless chicken breast halves
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
2 tablespoons shallots, minced
2 cloves garlic, minced
1 cup water
1/2 cup white wine
1 cube chicken bouillon
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1 pinch ground black pepper

Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.

In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside.

To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes)

To Freeze: Freeze in freezer safe container, freezing liquid separately.

To Reheat: Defrost. Heat liquid in frying pan, add chicken until cooked through and sauce is thickened.

Senior Member

Posts: 213
February 2004

  Re: Chicken Scarpariello Tue, 28 April 2009 19:24
Not bad, but the wine flavor was a bit much for me.
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