1 fryer chicken (3 1/2 lb.),
cut up or 6 chicken breasts
1 tsp. salt
1/2 tsp. pepper
1/2 to 3/4 c. cooking oil
1 large clove garlic, minced
1 Tbsp. parsley
2 tsp. rosemary, dried
1 c. chicken broth
1 c. whipped cream
1/2 c. Parmesan cheese
Skin chicken, wash and dry. Sprinkle with salt and
pepper. Brown chicken over high heat. Add garlic. Lower heat
and saute 10 minutes. Drain off fat. Add parsley, rosemary
and chicken broth. Simmer about 15 minutes or until chicken
broth evaporates and chicken is done. Remove chicken; add
cream to skillet. Boil until reduced by half and thickened,
scraping pan drippings. Return chicken to skillet. Cook 3 to
4 minutes more until chicken is reheated. Sprinkle with
Parmesan cheese. Serve over hot spaghetti with garlic bread.
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