khaosworks (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
khaosworks) wrote2004-04-13 04:25 am
khaosworks) wrote2004-04-13 04:25 am
Adventures in Cooking: Chicken Scarpariello
Tonight's insomniac recipe...
This isn't exactly the dish that I had at the Marietta Diner - that one was a lot more garlicky (due to the Greek nature of the place). But essentially, Chicken Scarpariello is basically chicken browned and cooked in a lemony white-wine sauce.
Chicken Scarpariello
Serves 3
Ingredients:
1.25 lbs chicken tenders, sliced into 1" X 3" strips
1 pepper (green or red), sliced
1 medium-sized onion, halved then sliced
3 cloves garlic, chopped
0.5 tsp chopped/crushed rosemary
1 tsp chopped/crushed parsley
Olive or vegetable oil
Salt and Pepper to taste
Flour
Sauce
0.25 cup chicken broth
0.25 cup lemon juice
0.25 cup white wine or vermouth
Instructions:
1. Lightly coat chicken tenders in flour - shake to remove excess if necessary. Make the sauce and mix well. Heat up enough oil in a 10" to 12" skillet for shallow frying.
2. Fry chicken tenders until lightly browned and/or cooked through. Remove and set aside (on kitchen towels if you want to reduce on oil). Clean skillet.
3. Heat up about 2-3 tbsp of oil (2-3 turns of the pan). Add vegetables and sauté for about a minute. Then add the sauce and rosemary and reduce to about 1/2 that amount, stirring frequently. Don't worry if it gets too dry - what we're trying for is almost a glaze, or a very small amount of sauce.
4. After reduction, return the chicken pieces to the pan and continue to cook for another 2-3 minutes until the sauce thickens. Salt and pepper to taste. Sprinkle with parsley, and serve over pasta or rice.
This isn't exactly the dish that I had at the Marietta Diner - that one was a lot more garlicky (due to the Greek nature of the place). But essentially, Chicken Scarpariello is basically chicken browned and cooked in a lemony white-wine sauce.
Chicken Scarpariello
Serves 3
Ingredients:
1.25 lbs chicken tenders, sliced into 1" X 3" strips
1 pepper (green or red), sliced
1 medium-sized onion, halved then sliced
3 cloves garlic, chopped
0.5 tsp chopped/crushed rosemary
1 tsp chopped/crushed parsley
Olive or vegetable oil
Salt and Pepper to taste
Flour
Sauce
0.25 cup chicken broth
0.25 cup lemon juice
0.25 cup white wine or vermouth
Instructions:
1. Lightly coat chicken tenders in flour - shake to remove excess if necessary. Make the sauce and mix well. Heat up enough oil in a 10" to 12" skillet for shallow frying.
2. Fry chicken tenders until lightly browned and/or cooked through. Remove and set aside (on kitchen towels if you want to reduce on oil). Clean skillet.
3. Heat up about 2-3 tbsp of oil (2-3 turns of the pan). Add vegetables and sauté for about a minute. Then add the sauce and rosemary and reduce to about 1/2 that amount, stirring frequently. Don't worry if it gets too dry - what we're trying for is almost a glaze, or a very small amount of sauce.
4. After reduction, return the chicken pieces to the pan and continue to cook for another 2-3 minutes until the sauce thickens. Salt and pepper to taste. Sprinkle with parsley, and serve over pasta or rice.