Chicken Scarpariella
Yield
10 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
whole chicken
cut up |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¾ | cup |
olive oil
|
|
| 1 | large |
garlic cloves
minced |
*
|
| 1 | tablespoon |
parsley leaves
fresh, minced |
|
| 2 | teaspoons |
rosemary leaves
dried |
|
| 1 | cup |
white wine
dry |
*
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | x |
spaghetti
cooked, hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
whole chicken
cut up |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 177 | ml |
olive oil
|
|
| 1 | large |
garlic cloves
minced |
*
|
| 15 | ml |
parsley leaves
fresh, minced |
|
| 1E+1 | ml |
rosemary leaves
dried |
|
| 237 | ml |
white wine
dry |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 1 | x |
spaghetti
cooked, hot |
*
|
Directions
Wash and dry chicken pieces.
Sprinkle with salt and pepper.
Heat oil in large skillet. Brown chicken over high heat.
Add garlic. Lower heat and sauté for 10 minutes.
Drain off fat. Add parsley, rosemary and wine.
Simmer about 15 minutes or until wine evaporates and chicken is done.
Remove chicken to a platter. Add cream to skillet.
Boil until reduced by half and thickened, scraping pan drippings.
Return chicken to skillet.
Cook 3 to 4 minutes more or until chicken is reheated.
Sprinkle with parmesan cheese. Serve over hot spaghetti or noodles.
Garnish with lemon wedge and mint leaves.
