CHICKEN SCARPARIELLO
Browned chicken pieces in a wonderful tangy lemon sauce. It's fairly simple to do and has really great lemon flavor. I found this keeper on the internet at www.ItalianFoodForever.com. We love it!
Provided by Realtor by day
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Mix together the flour and oregano, and season with salt and pepper. Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture. In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat. Be careful not to burn the oil by using too hot of heat. Once all of the pieces are well browned, remove them to a plate. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom. Add the onion and cook until soft, and then add the garic. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat. Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce. Return the chicken pieces to the skillet, and spoon the sauce over top. Bake the chicken until done, about 20 minutes.
- Remove the chicken to a warmed platter, and bring the remaining sauce to a boil. Add the lemon juice and season with salt and pepper. Mix the tablespoon of flour with 1 tablespoon of softened butter. Add the remaining butter to the sauce in the skillet, and mix well. Remove the rosemary pieces from the sauce. If the sauce is thin, stir in a little of the flour and butter mixture, wisking continuously to prevent lumps. Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.
Nutrition Facts : Calories 975.5, Fat 65.6, SaturatedFat 19.7, Cholesterol 235.5, Sodium 392.1, Carbohydrate 30.1, Fiber 1.5, Sugar 1.8, Protein 58
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Reezio Isaacs
[email protected]I'm allergic to peppers. Can I omit them from the recipe?
Aleem Sidhu
[email protected]I have a question about the recipe. What kind of white wine should I use?
Umar Chinee
[email protected]This recipe looks delicious! I can't wait to try it.
iloveyou msk
[email protected]I would definitely recommend this recipe to others.
Mbah Lcm leonfrank
[email protected]This was the best chicken scarpariello I've ever had!
Kaggwa Abdul
[email protected]Yum!
Skyy West
[email protected]The sauce was a little too thick for my liking, but the chicken was cooked perfectly.
Shezad Bandhani
[email protected]This dish was a little bland for my taste. I think I would add more garlic and maybe some red pepper flakes next time.
SmN mb
[email protected]I've made this chicken scarpariello several times now and it's always a hit. It's easy to make and the results are always delicious. I highly recommend this recipe.
Abdulrauf Abdulrauf
[email protected]This chicken scarpariello is amazing! The chicken is so tender and the sauce is so flavorful. I love the combination of flavors in this dish. It's a perfect weeknight meal.
Qais Malik
[email protected]I made this chicken scarpariello for my family last night and it was a huge success! Everyone loved it, even my picky kids. The chicken was juicy and the sauce was flavorful and tangy. I will definitely be making this again.
zubair sa
[email protected]Wow, this chicken scarpariello was a hit at our dinner party! The chicken was perfectly tender and flavorful, and the sauce was delicious. We couldn't stop eating it!