|
|
CHICKEN SCARPARIELLA 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |