Recipe by Jill M.
"A wonderful delicate dish, quick to fix. It is especially nice served over angel hair pasta or white rice."
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1 1/4 pounds
skinless, boneless chicken breast halves
dried rosemary, crushed
ground black pepper
I first had this at a little Italian place near me. It's one of those places that makes their own pastas and you can chose which kind you want with your meal. The chef recommended it over penne. When I tried it I wished I could make this at home. I found the recipe here and it was FANTASTIC! It was better then the italian place! I add chicken stock instead of the water and I still use the boullion. I like the sauce a little thicker so while it's simmering down a bit, i add a LITTLE flour water mixture while stirring the pan. AND, the kicker that puts it over the top....LEMON JUICE. Squeeze some fresh lemon juice in the pan. SO GOOD YOU WILL CRY. So far, I made this three times and had a total of 17 people try it (i make HUGE amounts of it at a time, usually three pans cooking at once). EVERYONE loved it and they were SO impressed!
nice recipe but a few hints: keep the chicken breast whole and cook it that way as the chicken tends to dry out faster when sliced. You'll see the juice run out if you slice it after it is cooked and you can also fan out the slices(cut on a bias)over the pasta or rice. Also forget the shallots as they are super expensive, use red onion. also forget bouillion as it is loaded with salt home made chicken stock is the way to go; after the chicken is done remove from pan reduce the sauce by 1/2 and swirl in raw butter to finish the sauce. Nape oner the chicken and enjoy.
This dish is quite delicious, but I prefer a stronger flavor in the meat, so I salted and peppered the chicken BEFORE sauteeing, and I browned the garlic in the oil BEFORE browning the chicken pieces, so that the oil was infused with the garlic flavor. This also made for faster preparation!
Thanks Jill! Great recipe! It's so hard to find things my five-year-old husband really likes!
Simply outstanding! The chicken is fork tender in a smooth, rich and velvety sauce made so by swirling in a couple of tablespoons of butter once the sauce has reduced. I salted and peppered the chicken before browning, and made sure not to cook it quite completely so that it would not overcook once returned to the sauce. I used fresh rosemary rather than the dried, as I believe it imparts an entirely different and more subtle flavor. Served on a bed of tri-color angel hair pasta, this was as good a dish as I've had anywhere.
On Long Island, good Italian restaurants serve this dish family style. It contains chicken on the bone cut or chopped into bite size pieces, along with chunks of Italian sweet and hot sausage, chunked up mushrooms, whole garlic cloves, potatoes cut into small chunks, lots of black pepper, lemon juice, fresh rosemary sprigs, and olive oil. All the main ingredients are browned on the stove then finished in the oven in a casserole and seasoned to taste. With a salad and fresh bread, it's a meal all by itself. "Scarpariello" means shoemaker in Italian, and this signifies that the dish is rustic in origin and makes use of whatever is handy in the kitchen. So it's pretty open-ended. If you use chicken cutlets, lemon and garlic, it's "picatta" - piquant. Nothing is considered wrong in how the dish is made because the results are always "right"!!
This is a very elegant dish that I have made quite a few times. I like to cut the chicken into a small dice before browning - makes it easier to eat with pasta. Sweet onion can be used in place of the shallot, but be sure to use a dry white wine. I have ruined the dish a couple of times using cooking wine and also a sweet white wine - tasted terrible! Thanks for sharing the recipe, Jill!
I really liked the flavor of this, but as another reviewer commented...it looked as if I poured soup over the pasta. I will definately fix again, but will thicken the sauce next time. I really liked the wine flavor...it was delicious. I didn't have shallots on hand so I used a bit of white onion instead. Thanks for posting.
Instead of water and chicken bouillon, use chicken broth. You can get it with less salt than with the bouillon, and better flavor. As with others, I also recommend using less or as an option thicken it with a little flour and water for finishing.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 580
** Calories from Fat: 192
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You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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