Reviewed: Nov. 15, 2008

When I prepared this dish the way the recipe has it written out it came out quite tasty but not seasoned to the tee. I used about another 3 tablespoons of flour. I also seasoned the chicken with lawrys seasoning salt while it was browning, but what really brought it out in the end was while everything was simmering I also added 1 teaspoon of ginger 1/2 teaspoon of onion salt, and 2 tablespoons of soy sauce. I also used chicken broth instead of the bouillon and water. The broth keeps the flavor up. Thanx for the recipe.

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y.w.973

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Reviewed: Nov. 14, 2008

Very good. It seemed to be missing something though I didn't have the white wine so I used all chicken broth instead and left out the boullion. I did it with angel hair pasta. Everyone ate it and said it was goo dbut no one really raved about it. I will try it again sometime and see if I can tweek it abit. All in all though pretty good.

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Jenny

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2008

This was fantastic and easy to whip together. I followed the recipe as written and it came out perfect. Also great over mashed potatoes.

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Old Mumsy

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Reviewed: Nov. 14, 2008

Very good recipe, but I also doctored it up a little bit to make sure it had enough flavor. I doubled the sauce recipe as well because once you boil it down you do lose a good amount of liquid and we like a lot of sauce! I used 2 cups of college Inn chicken broth in place of water and added a tablespoon of lemon juice (had to use the concentrate from one of those plastic lemons because I didn't have fresh). I used 1 cup of white wine. I used 5 cloves of garlic and 3 shallots. I dredged the chicken in flour that had some garlic powder, salt and pepper added in. I used 3 tablespoons of butter with a fair amount of extra virgin olive oil when I cooked the chicken... for the health conscious, I am sure you can cut down the butter! Served over linguine... it was very good. Mine had a strong lemon flavor... for those who don't like too much lemon you could do less than a tablespoon. Also had a strong chicken broth, onion and garlic flavor...but it was delicious!

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Tara

Cooking Level: Beginning

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Reviewed: Nov. 14, 2008

I think with fresh rosemary or another herb as the front note it would be okay, but even with adding spices to my flour and more garlic to the saute, I found this recipe unremarkable.

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addie

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Reviewed: Nov. 14, 2008

this dish was delicious and left everyone wanting more. used chicken tenderloins a few/person. cooking time was fine, chicken was very tender, and the sauce thickened perfectly as soon as i added the chicken back to the pan. this will be one i'll make again! thanx for posting

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chibiharuka

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Reviewed: Nov. 14, 2008

I use red onion vs. shallots as I didn't have any. I used broth instead of water and added a little more but thickened it with flour later. IT WAS THE BEST!!! I also made risotto which was incredible with the chicken. I've never made risotto and it was harder to make than the chicken but excellent! The lemon that someone suggested made the dish over the top. It was AMAZING!! I recommend the lemon. I had plenty of sauce left over and my son dunked a loaf of bread and ate that. Excellent!!!

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carmen

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Reviewed: Nov. 14, 2008

This recipe was a BIG hit with my family. Very easy to make and delicious. My kids said to make it often. The next time I make it I would probably use chicken broth instead of boullion, less salt.

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teresa

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Reviewed: Nov. 14, 2008

This receipe was fantastic... I was surprised at how much flavor there was with the few ingredients used. The only thing I changed was after I added the chicken back in, I added in 1/2 heavy cream to thicken the sauce and make it a little creamier. Fantastic, I served it with angel hair pasta and a nice pinot gris.

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Amanda

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Elgin, South Carolina, USA

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Reviewed: Nov. 14, 2008

This was great. I made the mistake of letting the chicken stay in the pan too long and all the gravy dissappeared, so I had to add water. Next time I would stick closer to the timing in the recipe. Tasted good, tho.

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DiBenson

Cooking Level: Beginning

Home Town: Oshkosh, Wisconsin, USA

Living In: Wautoma, Wisconsin, USA

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Reviewed: Nov. 14, 2008

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.

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fingers77

Cooking Level: Professional

Home Town: Westwood, New Jersey, USA

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Reviewed: Nov. 13, 2008

Great recipe. I took another reviewer's advice and added the juice of one lemon and some fresh zest during the last few minutes of reducing the sauce. I also used a whole can of chicken broth instead of water and still added the boullion. I think the secret lies in making sure you reduce the sauce by half to concentrate the flavor. Added a tablespoon of cornstarch to thicken the sauce at the end, threw in a drained can of asparagus because hubby insists on veggies and I had them on hand. Great flavor. Thanks for the recipe!

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LUCKYCHANCE

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Reviewed: Nov. 13, 2008

This is very good. I used a small yellow onion instead of shallots. I also had no wine so I used all water. My husband said the sauce was good but it needed more so I will double next time.

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Kristyn McCain

Cooking Level: Beginning

Home Town: Fowlerville, Michigan, USA

Living In: Rochester Hills, Michigan, USA

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Reviewed: Nov. 13, 2008

An easy-to-prepare recipe - I pounded the chicken breasts until they were thin and then sliced as indicated (helped with uniform cooking time). I used fresh, chopped rosemary (about 1 tsp ) and had some flour left over (about 1/2 tbsp) after dredging, so mixed it with a few tablespoons of water and then added it to the sauce to thicken slightly. I used gemelli pasta, and mixed the chicken and sauce with the pasta before serving. I served with freshly grated parmesan cheese. Delicious.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Nov. 13, 2008

Yummy! I like things spicier so I added paprika, ground cloves, dry mustard, and oregano to liven it up. I used cubed round steak on my second attempt. Makes it very versatile. A favorite from now on.

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Marigold

Cooking Level: Expert

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Reviewed: Nov. 13, 2008

Yummy! I used chicken tenders and seasoned them with salt and pepper before cooking them. I used chicken stock, fresh rosemary, lemon juice, and a touch of cream. Served it over angel hair. And btw....I used a good white wine and enjoyed the rest of the bottle with diner:)

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Brandie

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 13, 2008

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"!!

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Free fall chef

Cooking Level: Expert

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Reviewed: Nov. 13, 2008

This is a wonderful dish but it is not scarpariello. I do it a bit differently. I find that the shallots and rosemary don't work for this dish for me. Scarpariello should be very garlicy and lemony. As others have mentioned, I also use chicken stock. But along with the chicken, I use cut up sweet Italian sausage browned with the chicken and cherry peppers. You can use hot or sweet. I mix them. I cook it in a stainless Paella pan to be able to make sure there is enough juice, then at the end mix about 1/4 c cold water with a heaping tbsp cornstarch to make the liquid very thick.

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joyce

Cooking Level: Expert

Home Town: Windham, New York, USA

Living In: Naples, Florida, USA

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Reviewed: Nov. 13, 2008

EXCELLENT! I made a version quite close to this, here were my changes: Added: mushrooms, capers, bay scallops Altered: didn't have shallots, used onion Helpful tip: My wine shop sells little cartons of wine with caps (like boxes of broth, but smaller). So if you don't want or need a full bottle, this is a perfect size!

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Tango Montana

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Reviewed: Nov. 9, 2008

delicious! Be sure to use a good quality white wine. I used chicken stock that I had made myself and frozen, instead of water. This makes a LOT ... more than 2 servings I'd say, at least 3 if not 4.

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