Sunday, October 3, 2010

Chicken Scarpariello

I feel the need to confess that I had very few groceries in my house this evening.  Plus, I had a sick grocery shopping wasn't going to happen right away.  Thanks to Costco, I knew I had a big bag of frozen chicken in the freezer, but I wasn't sure what exactly to do with it.

I found this recipe online and mangled it up to use the ingredients I had on hand.  It turned out to be a big hit with my family (even the sick kid, but he can't really taste well right now, so his vote doesn't count).  I don't claim to know how to correctly pronounce it, but I can show you how to cook it.  That's all that matters, right?

Here's what you need to forage for:
Chicken, flour, salt, pepper, olive oil, butter, onion, garlic, chicken broth, white wine, dried rosemary, and pasta.  I used rotini as it was all I had, but I think this would be fantastic with penne.

First, cut your chicken breasts into bite size pieces.

This is a rustic dish, so they don't need to be all perfectly uniform in size.  Just hack 'em up.

Also give your onions a chop. 
I minced mine fairly small to avoid large bites of onion in this dish.

Mix the flour, salt, and pepper together.
Toss the chicken in to evenly coat.

In a large skillet, combine the butter and oil.
Bring to medium heat.

When the butter has melted, add your garlic.  Give it a minute to saute and flavor the oils.

Add the chicken and cook until browned and no pink remains.  Remove the chicken from the pan and set aside.

Add the onion into the pan and saute until soft. 

Bring the broth, wine, rosemary, and another pinch of salt and pepper to the pan party.  Cook and whisk until boiling, then allow to simmer down to reduce sauce.  If you are in a hurry, you can mix together 1 tbsp. of flour with 1 tbsp. of water.  Stir well and then add slowly to the liquid while stirring vigorously.

Once the liquid has reduced into a thicker sauce, return the chicken to the pan and heat well.  Serve over cooked pasta with a nice white wine.  Enjoy! :)

Chicken Scarpariello

1 1/2 pounds chicken breast
2 Tbsp. olive oil
2 tsp. butter
1/4 cup flour
2 cloves of garlic, minced
2/3 cup onion, minced  (about half of a medium sized onion)
3/4 cup chicken broth
1/2 cup white wine
1/2 tsp. dried rosemary, crushed
Cooked pasta (rotini and penne would work very well)

Cut chicken into bite sized pieces.  Dredge in mixture of flour, salt, and pepper.  Heat oil and butter in skillet.  Add garlic and saute 1 minute.  Add chicken to skillet and cook until no pink remains.  Remove and set aside.

Saute onion in pan until soft.  Add broth, white wine, rosemary, and a pinch of salt and pepper.  Cook until boiling, then simmer to reduce sauce.  When reduced, return chicken to pan and heat throughout.  Serve over warm pasta.  Enjoy!

1 comment:

Steph said...

I made this the other night, I used a Riesling I had from Trader Joe's, and it turned out great. The only thing I did differently is that I threw the cooked pasta into the skillet and stirred it all up together, instead of putting the chicken and sauce over the pasta.

It was a BIG success at my house!