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Chicken Scarpariello

SUBMITTED BY: Jill M. PHOTO BY: DLINCA

"A wonderful delicate dish, quick to fix. It is especially nice served over angel hair pasta or white rice."
RECIPE RATING:
The reviewer gave this recipe 100 stars. This recipe average a 4.3 star rating.
Read Reviews (82)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  1. Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
  2. 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 and keep warm.
  3. 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). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by MARKINPA
I first had this at a little Italian place near me. It's one of those places that makes their... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 8, 2005 by Valley Girl
Go to italianfoodforever.com for the authentic version of this recipe. It is the real thing -... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2003 by JDRABIK
This dish is quite delicious, but I prefer a stronger flavor in the meat, so I salted and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2004 by Haagendoggy
Instead of water and chicken bouillon, use chicken broth. You can get it with less salt than... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2003 by TchrJrHi
I really liked the flavor of this, but as another reviewer commented...it looked as if I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by SCGOLFER00
The recipe is good, but we prefer bone-in chicken pieces, so I used small pieces of thighs as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2005 by JAIMEMACRI
Absolutly LOVE IT. I've even substituted boneless pork chops for the chicken and its still... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2005 by bsnyder31
A very tasty and quick dish. Probably made it 30 times now. I added FRESH rosemary this last... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2004 by KITTYMOMMA
This is a very elegant dish that I have made quite a few times. I like to cut the chicken... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by DREGINEK