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Chicken Scarborough Fair

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“...parsley, sage, rosemary, no thyme. Recently, I needed an elegant way to serve guests ordinary chicken for a special occasion. I dug out my Pavoratti CD and blasted my creative juices to flowing and came up with this recipe. It got raves! Hope you will try it :)”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare chicken: Use a whole breast (1/2 breast per person) with the back removed, split lengthwise at the breast bone.
  2. Remove skin, salt and pepper each piece.
  3. Place in a large bowl.
  4. Add 2 cups buttermilk to tenderize for about an hour.
  5. In a black iron skillet on the stovetop, over medium heat, melt 1/2 stick of butter.
  6. Add onions, garlic and bacon; cook just until onions are translucent about 7 minutes.
  7. Remove from pan and set aside.
  8. Place buttermilk-coated pieces of chicken in hot skillet to quickly get some color.
  9. Remove and repeat with the remaining chicken.
  10. Cook just until pieces have a nice golden brown color, approximately 5 minutes; remove and set aside.
  11. Add wine (sherry) to deglaze the brown bits of chicken flavors from the pan, stirring to loosen.
  12. Let this cook for 5 minutes to burn off the alcohol.
  13. Add onion mixture, parsley, sage, rosemary.
  14. Stir in cream cheese.
  15. Dissolve flour in 1/4 cup of water; add to the sauce.
  16. Cook until just slightly thickened.
  17. Adjust salt and pepper to taste.
  18. Arrange the chicken pieces in a 16" roasting dish and pour the sauce over the chicken.
  19. Cover with aluminum foil and cook in a 350 degree oven for 20 minutes.
  20. It makes an amazing sauce to serve over rice.
  21. **You can substitute the wine or sherry with either apple or orange juice, add slivered almonds or mushrooms for diversity.

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