The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
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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Cooking Level: Expert

Home Town: Windham, New York, USA
Living In: Naples, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
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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Photo by Tango Montana

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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Photo by kate

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 30, 2008
I like this recipe I took the advice of others and used stock instead of the water and mixed the water and flower together before adding. I thought this was really good and will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 20, 2008
i made this just as the recipe calls for, it was easy and very good. Making this again for sure!
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Home Town: Nacogdoches, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 13, 2008
Absolutely delicious and so easy to prepare that it makes a good weeknight meal. I made the recipe exactly as stated with no changes and it was wonderful. I served it with fettucini and steamed zucchini and it was an excellent meal.
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 22, 2008
I don't care how authentic this recipe is because it tastes darn good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 16, 2008
First time I trie this, it was so easy and quick I didn't have time to make a side dish. My family is very picky and this was a hit. I usedno salt chicken broth instead of boullion and water! tasted great!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 6, 2008
This dish is yummy! I added garlic salt to the flower, and also added lemon in with the water and chicken broth. This was delicious. I will definately be making this one again.
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Photo by Katy

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA
Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 17, 2008
Fantastic! My whole family loved it!
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Jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 8, 2008
This was incredibly quick to prepare, as well as delicious! Instead of cutting the chicken into strips, I sliced the chicken where I had thin "fillets" - I simply took a sharp knife and made thin diagonal cuts that were just slightly parallel. I seasoned the flour w/ a little bit of garlic powder, salt and black pepper, and seasoned the chicken w/ black pepper, crushed rosemary, and salt. I sautéed the garlic in a mixture of EVOO and butter. This is a keeper!
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Cooking Level: Expert

Home Town: Jacksonville, Florida, USA
Living In: Macdill Afb, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 19, 2008
AWESOME!
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Morgan City, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 20, 2008
Really yummy, was very glad I used chicken broth instead of the water, think it would have lacked flavour otherwise!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 11, 2008
This was one of the tastiest new dishes I've tried in a while. My husband and I both LOVED the flavor. And it was so simple to make. I followed the advice of other reviews, replaced the water with chicken broth and added a squeeze of fresh lemon juice. I also added a little extra white wine, and 1 T. of cornstarch mixed with 2 T. cold water to thicken the sauce. It was fantastic! I'll definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 22, 2008
This is an excellent recipe! I have made it a few times now and I love it more each time - thanks!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA
Living In: Lynden, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 7, 2008
Excellent! The only change I made was to add a splash of lemon juice. This would be good with fresh mushrooms added. Served it over angel hair pasta and it was yummy.
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Cooking Level: Expert

Living In: Schenectady, New York, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 26, 2008
Hmm. I doubled the recipe and used 1/4 cup of lemon juice and 3/4 cup of water instead of the 1 cup of white wine. Overall we didn't think the flavours went together very well and it was quite strong. I also had to cook it for over 10 minutes for the liquid to reduce and had to add cornflour dissolved in hot water to thicken the sauce up. I won't be making this recipe again, I just didn't care for it.
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Photo by Sarah

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 14, 2008
Very easy to make and very tasty. We served it over whole wheat pasta & added frozen peas to the sauce. We also left out the rosemary and added a bit of lemon juice like previous posts had suggested. Excellent, light flavor. Thanks!
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Photo by DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Cocoa, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 16, 2008
My husband does not like wine, so I ommitted that, but there was definitely something missing. I ended up adding quite a bit of lemon juice. I'm not sure how much I added, but it made all the difference. I also added some cayenne pepper and some red pepper flakes for heat and served it over fetuccine. We put some parmesan cheese on top and thought it made for great dinner.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 11, 2008
ok
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