Chicken Scarpariello

Name: Chicken Scarpariello
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 (2 1/2-3 lb) chicken, cut into pieces; 1 cup all-purpose flour; salt & pepper; 1 teaspoon oregano; 4 tablespoons olive oil; 3 garlic cloves, Peeled & Sliced; 1/2 cup chopped onion; 1 sprig fresh rosemary; 1 cup chicken broth; 1/2 cup white wine; 1 lemon, juice of; 3 tablespoons unsalted butter, softened; 1 tablespoon flour; 1/4 cup fresh parsley, chopped fine

Submitted by Realtor by day, Chef by night

"Browned chicken pieces in a wonderful tangy lemon sauce. It's fairly simple to do and has really great lemon flavor. I found this keeper on the internet at www.ItalianFoodForever.com. We love it!"

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photo by breezermom

Ready In:: 40mins
Ingredients:: 14
Serves:: 4

ingredients

1 (2 1/2-3 lb) chicken, cut into pieces
1 cup all-purpose flour
salt & pepper
1 teaspoon oregano
4 tablespoons olive oil
3 garlic cloves, Peeled & Sliced
¹⁄₂ cup chopped onion
1 sprig fresh rosemary
1 cup chicken broth
¹⁄₂ cup white wine
1 lemon, juice of
3 tablespoons unsalted butter, softened
1 tablespoon flour
¹⁄₄ cup fresh parsley, chopped fine

directions

Preheat the oven to 400 degrees F. Mix together the flour and oregano, and season with salt and pepper. Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture. In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat. Be careful not to burn the oil by using too hot of heat. Once all of the pieces are well browned, remove them to a plate. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom. Add the onion and cook until soft, and then add the garic. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat. Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce. Return the chicken pieces to the skillet, and spoon the sauce over top. Bake the chicken until done, about 20 minutes.
Remove the chicken to a warmed platter, and bring the remaining sauce to a boil. Add the lemon juice and season with salt and pepper. Mix the tablespoon of flour with 1 tablespoon of softened butter. Add the remaining butter to the sauce in the skillet, and mix well. Remove the rosemary pieces from the sauce. If the sauce is thin, stir in a little of the flour and butter mixture, wisking continuously to prevent lumps. Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.

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Reviews

Very likable dish!

davidthurston1960
I made this a couple of weeks ago and completely forgot to write a review. I didn't read the instructions very carefully and thought maybe it wouldn't turn out, but even with my blunder this is DELICIOUS! Thanks Realtor! I will make this yummy dish again. One note, I used chicken breasts and didn't dredge in the flour but used all the seasons. Still delish! Made for KK's Recipe Tag

kittycatmom
I loved the taste of the chicken. I cut it down to 2 really large bone-in chicken breasts. I'm not sure if it is because I only made 3/4 of the "sauce" ingredients, but my sauce totally scorched to the bottom of my pan, and I remade it on the top of the stove after the chicken had cooked. I'm sure it was because I changed the recipe. So if you plan on halving the recipe, make sure you watch the chicken....it might cook quicker than you think! Regardless, the chicken was tender and juicy! Made for Best of 2009 Tag.

breezermom
Even though I ended up altering the cooking instructions, the ingredient combinations and amounts make the perfect lemony-flavored chicken. I used 2 lbs. of boneless, skinless chicken breast. After browning them, I removed them to a baking dish. To the onion and garlic, I added 10 oz. of sliced mushrooms. I added the rosemary whole, just tearing the large sprig into 3 pieces. I then added the lemon juice, butter, salt and pepper and stir in a T. of corn starch to thicken the sauce. I then poured it over the chicken in the baking pan, and cooked for 20 minutes. The chicken was perfectly moist and the sauce was plentiful. I will definitely be making this again! Made for 1-2-3 Hit Wonders Tag Game.

JackieOhNo!
Outstanding! The chicken is incredibly tender and juicy and the lemon in the sauce is perfect; it is just right to perk up the creaminess of the other ingredients. I did have to thicken the sauce with the extra flour. I certainly will make this again. Served this time with Recipe #282686 for a mighty healthy meal. :-)

BarbryT

RECIPE SUBMITTED BY

Realtor by day, Chef by night

Vineland, NJ

I'm a full-time Realtor for Century 21 Graham Realty during the day and at night I'm a wife and mother of one 6 year old daughter, Angelina plus one small dorkie dog (dachshund-yorkie mix) named Petey. I love to cook and experiment with new recipes. I've been collecting cookbooks (I have a few hundred) and recipes for as long as I can remember. I like to buy recipe boxes at yard sales and auctions and peak through them for yummy recipe gems. I've found some really amazing recipes that way. I'm a huge fan of Le Creuset enameled cast iron cookware. I've been collecting different pieces for a few years now. I always considered myself a great cook but these pans raise things to a whole new level. I'm planning to post all of my favorite recipes that I've collected over the years. I have all these clippings and pieces of paper and magazine clips that are everywhere. My recipe boxes are packed with these things and it's time to organize the whole mess. I suppose it will take years (did I say years?!?) to get them all posted but it's worth it. So keep checking back to my posts for new goodies. I can't wait to see what long lost gems turn up. I've already run across several of my old favs. Isn't it nice to have all your best recipes all organized right here? I've also been printing them out and putting them in a nice new binder where I can actually find them when I want to make them. I LOVE this site. I have found some of the best recipes EVER right here on 'Zaar. There are some fantastic cooks here and I just want to say "Thank you" to all of you who have made me look like the greatest cook on the planet with your wonderful recipes. I try to make as many new ones each week as I can. It's so much fun experimenting. My DH of 9 years is my guinea pig- he will eat ANYTHING I put in front of him. My little girl... well, she's more of a challenge to please. Not really picky but she doesn't really like meat or stuffing or peppers or mushrooms or.... oh, the new one is onions. I could go on but you get the idea. You probably have or had one just like her. They seem to learn all about these things that they don't like at school. All of the sudden...they don't like something they've been eating for 3 years because their friend "Alyssa" doesn't like it. What a challenge it is feeding these little creatures! That's her and Petey in the picture above. <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> <img src="http://i38.photobucket.com/albums/e110/flower753/Food/soup_banner.jpg"> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg"><img src="http://img.photobucket.com/albums/v726/annacia/pt-shutterbug-banner-1.jpg" border="0" alt="Photobucket"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/holidaybadge.gif" border="0" alt="Photobucket"><img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/potluckpbanner.jpg" border="0" alt="Photobucket"> <img src="http://img29.imageshack.us/img29/7505/mybanner4a394ee84d5f0.jpg" ><img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/ZaarStar-AMBanner.jpg" border="0" alt="Photobucket"> <img src="http://i13.photobucket.com/albums/a254/Sharon123/Copyoftag300-banner.jpg" border="0" alt="Susie's Banner for Newest Zaar Tag"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Banners/holidayprmr.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif"> <img src="http://i2.photobucket.com/albums/y22/dcmac/PAC%20Fall%2009/Image1.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"><IMG src ="http://i195.photobucket.com/albums/z205/jubespage/cupwitchanimation-small3.gif"> <img src ="http://i169.photobucket.com/albums/u208/diner_photos/lazymecookathon.jpg"> <img src="http://i26.photobucket.com/albums/c105/jewelies/picwJT0Wr-1.jpg"> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Banners/AMBadgeGenTP2009.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

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