Try this Chicken Scarpariella recipe, or contribute your own.
Suggest a better descriptionWash and dry chicken pieces. Sprinkle with salt and pepper. Heat oil in large skillet. Brown chicken over high heat. Add garlic. Lower heat and saute 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 3-4 minutes more or until chicken is reheated. Sprinkle with parmesan cheese. Serve over hot spaghetti or noodles. Garnish with lemon wedge and mint leaves.
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Serving Size: 1 Serving (479g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 104 | ||
Calories from Fat: 68 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 26mg | 8 % | |
Sodium 104.5mg | 4 % | |
Potassium 103.1mg | 3 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 3.7g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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