I tried a new recipe last night — Chicken Scarpariello. I downloaded it from allrecipes.com on my way out of the office last night. It sounded good and it wasn’t bad, but it wasn’t great, either.
If I make it again, I will definitely add more rosemary and white wine. What we ate last night was just a bit too blah for my liking.
- 1 1/4 pounds skinless, boneless chicken breast halves
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 teaspoons butter
- 2 tablespoons shallots, minced
- 2 cloves garlic, minced
- 1 cup water
- 1/2 cup white wine
- 1 cube chicken bouillon
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1 pinch ground black pepper
Cut chicken breasts into 1-by-3 inch strips, and dredge in flour.
In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
To same skillet, add shallots and garlic. Saute until softened. Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by half, about 3 to 4 minutes.
Return chicken to skillet, and cook until sauce is thick and chicken is heated through, about 2 to 3 minutes.
Serve over pasta or rice.