Chicken Scarpariella

• 3 1/2 pounds chicken, whole cut up
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup olive oil
• 1 large garlic cloves minced
• 1 tablespoon parsley leaves fresh, minced
• 2 teaspoons rosemary leaves dried
• 1 cup white wine dry
• 1 cup heavy whipping cream
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1 x spaghetti cooked, hot

1. Wash and dry chicken pieces.
2. Sprinkle with salt and pepper.
3. Heat oil in large skillet.
4. Brown chicken over high heat.
5. Add garlic.
6. Lower heat and saute for 10 minutes.
7. Drain off fat.
8. Add parsley, rosemary and wine.
9. Simmer about 15 minutes or until wine evaporates and chicken is done.
10. Remove chicken to a platter.
11. Add cream to skillet.
12. Boil until reduced by half and thickened, scraping pan drippings.
13. Return chicken to skillet.
14. Cook 3 to 4 minutes more or until chicken is reheated.
15. Sprinkle with parmesan cheese.
16. Serve over hot spaghetti or noodles.
17. Garnish with lemon wedge and mint leaves.

chicken, salt, black pepper, olive oil, garlic, parsley, rosemary, white wine, heavy whipping cream, parmesan

Taken from recipeland.com/recipe/v/chicken-scarpariella-37673 (may not work)