Recipe - Chicken Scarpariella

PATTI VDRJ67A
3 One half pound Broilerfryer chicken; cut
1 teaspoon Salt
One half teaspoon Fresh ground black pepper
Three fourths cup Olive oil OR cooking oil
1 lg Garlic clove; minced
1 tablespoon Fresh parsley; minced
2 teaspoon Dried rosemary
1 cup Dry white wine
1 cup Whipping cream
One half cup Grated parmesan cheese
Spaghetti; cooked, hot
OR Noodles

GARNISH
Lemon wedges
Mint sprigs

Wash and dry chicken pieces. Sprinkle with salt and pepper. Heat oil in
large skillet. Brown chicken over high heat. Add garlic. Lower heat and
saute for 10 minutes. Drain off fat. Add parsley, rosemary and wine. Simmer
about 15 minutes or until wine evaporates and chicken is done. Remove
chicken to a platter. Add cream to skillet. Boil until reduced by half and
thickened, scraping pan drippings. Return chicken to skillet. Cook 34
minutes more or until chicken is reheated. Sprinkle with parmesan cheese.
Serve over hot spaghetti or noodles. Garnish with lemon wedge and mint
leaves.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini