Recipe Talk

CHICKEN SCARPARIELLA POULTRY CARD # 53 GROUP 9
MY GREAT AMERICAN RECIPES PACKET # 48
PREPARATION: 45 MINS
COOKING TIME 30 TO 45 MINS.

THIS IS A CREAMY GARLICKY, NON-BREADED FRIED CHICKEN THAT IS A CLASSIC IN ITALY.
IT IS QUICK AND EASY TO PREPARE, AND SINCE CHICKEN IS AN ECONOMICAL MEAT.
IT IS EASY ON THE BUDGET..

fOR 4 SERVINGS:

1 OR 2 BROILERS-FRYER CHICKEN,
= 3 1/2 LBS CUT UP

1 TEASPOON SALT
1/2 TEASPOON GR BLACK PEPER
1/2 TO 3/4 CUP OLIVE OIL

1 LARGE CLOVE, MINCED

1 TABLESPOON FRESH PARSLEY, CHOPPED

2 TEASPOONS ROSEMARY

1 CUP DRY WHITE WINE

1 CUP WHIPPING CREAM

1/2 CUP GRATED PARMESAN CHEESE

HOT COOKED ANGLE HAIR PASTA, OR ANY PASTA OF YOUR CHOOSING

LEMON WEDGE AND MINT SRIGS FOR GARNISH

PREPARATION:

WASH AND DRY CHICKEN PIECES.
SPARINKLE WITH SALT AND PEPPER.
HEAT OIL IN LARGE SKILLET.
BROWN CHICKEN OVER HIGH HEAT.

2. ADD GARLIC. LOWER HEAT AND SAUTE FOR 10 MINS.
DRAIN OFF FAT.

3. ADD PARSLEY, ROSEMARY AND WINE.
SIMMER ABOUT 15 MINS, OR UNTIL WINE EVAPORATES
AND CHICKEN IS DONE AND JUICES RUN CLEAR, WHEN PIERCED WITH A FORK.

4. REMOVE CHICKEN TO PLATTER. ADD CREAM TO SKILLET.
BOIL UNTIL REDUCED TO HALF AND THICKEN, SCRAPING PAN
DRIPPINGS LOOSE. RETURN CHICKEN TO SKILLET.
COOK 3 TO 4 MINS MORETO REHEAT CHICKEN.

5. SPRINKLE WITH PARMESAN CHEESE.
SERVE OVER A BED OF HOT PASTA.
GARNISH WITH LEMON AND MINT LEAVES.

GOOD SEVED WITH: CRISP GREEN SALAD, ITALIAN DRESSING AND ITALIAN BREAD.

FOR 8 SERVING:
DOUBLE T6HE INGREDIENTS.
USE TO FRYING PAN.