A Chicken Favorite
Long, long ago, my mother got a great recipe from a cooking show on PBS. I have no idea what the show is, or when it was on, but the recipe has lasted for many, many, many years and has become one of our household favorites: there's never any leftover. We call it Chicken Scarpiello, presumably because the woman who showed the recipe was named something Scarpiello, but even that is questionable. (Note: there is a real recipe that is Chicken Scar-par-iello, but this isn't it.) This is one of those recipes I don't actually need the recipe for so I'll do my best to give you correct amounts.
Chicken Scarpiello
about 1 lb. boneless, skinless chicken breast, cut into strips or chunks
3 T flour
salt and pepper
1 T butter or margarine
1 T olive oil
1/4 cup chopped onion
2 cloves garlic, minced
1 c. chicken broth or 1 c. water and 1 tsp. chicken bullion
1 c. white wine
pinch of dried rosemary
Heat butter and olive oil in a large skillet over medium-high heat. Combine flour, salt and pepper and coat chicken with the mixture. (I like to put it in a plastic ziploc bag and shake it up.) Add coated chicken to heated butter mixture. Cook chicken thoroughly, about 8 minutes, until brown on all sides. Remove chicken from pan; add onion and garlic and cook for 3-4 minutes, browning slightly. Add chicken broth and wine, rosemary, and salt and pepper to taste, stirring slightly to deglaze the pan. Allow broth mixture to boil gently and reduce itself by half. Re-add the chicken to the pan, and allow the sauce to thicken slightly. Serve over rice.
This is a really easy meal for any occasion, and I have served it many times for company. As a side note, we really like brown rice with this meal, but regular old brown rice takes awhile to cook- 45 minutes! For a long time we used brown Minute Rice before discovering that it doesn't have much nutritional value (though I keep it on hand for last-minute emergencies). My method now is to cook the entire bag of rice (10 cups of water to 5 cups of rice) at once and then put the extra into portioned plastic containers, which are frozen. Then when we need rice, I just take out a container and heat it in the microwave for 10 minutes. It makes it a lot easier.
Enjoy!
Chicken Scarpiello
about 1 lb. boneless, skinless chicken breast, cut into strips or chunks
3 T flour
salt and pepper
1 T butter or margarine
1 T olive oil
1/4 cup chopped onion
2 cloves garlic, minced
1 c. chicken broth or 1 c. water and 1 tsp. chicken bullion
1 c. white wine
pinch of dried rosemary
Heat butter and olive oil in a large skillet over medium-high heat. Combine flour, salt and pepper and coat chicken with the mixture. (I like to put it in a plastic ziploc bag and shake it up.) Add coated chicken to heated butter mixture. Cook chicken thoroughly, about 8 minutes, until brown on all sides. Remove chicken from pan; add onion and garlic and cook for 3-4 minutes, browning slightly. Add chicken broth and wine, rosemary, and salt and pepper to taste, stirring slightly to deglaze the pan. Allow broth mixture to boil gently and reduce itself by half. Re-add the chicken to the pan, and allow the sauce to thicken slightly. Serve over rice.
This is a really easy meal for any occasion, and I have served it many times for company. As a side note, we really like brown rice with this meal, but regular old brown rice takes awhile to cook- 45 minutes! For a long time we used brown Minute Rice before discovering that it doesn't have much nutritional value (though I keep it on hand for last-minute emergencies). My method now is to cook the entire bag of rice (10 cups of water to 5 cups of rice) at once and then put the extra into portioned plastic containers, which are frozen. Then when we need rice, I just take out a container and heat it in the microwave for 10 minutes. It makes it a lot easier.
Enjoy!
PBS just always has the best, most informative cooking shows! This recipe looks so yummy and doesn't seem too difficult. Thank you for the yum yums!
ReplyDelete-rwk
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