|1 1/4 poundsSkinless boneless chicken breasts|
|3 tablespoonAll purpose flour|
|2 tablespoonolive oil|
|2 tablespoonShallots; minced|
|2 clovesGarlic; minced|
|2 cupWater; - try chicken broth|
|2 cubeChicken bouillon|
|1 cupWhite wine|
|1/2 tspDried Rosemary|
|1 pinchBlack pepper|
|1/2 tspRed pepper; dried|
Scarpariello Chicken Preparation
1. Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
2. In 10 inch skillet, heat oil and butter. cook shallots and garlic. Saute until softened (1 minute). Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
3. To same skillet, Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).
Water/boulion and wine makes a lot of gravy.
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Scarpariello Chicken Reviews
Water/boulion and wine makes a lot of gravy. [I posted this recipe.]
5 years, 2 months, 3 weeks, 6 days, 7 hours, 31 minutes ago
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