Chicken Scarpariella

• 3 1/2 lbs broiler-fryer chickens, cut
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3/4 cup olive oil or 3/4 cup cooking oil
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, minced
• 2 teaspoons dried rosemary
• 1 cup dry white wine
• 1 cup whipping cream
• 1/2 cup grated parmesan cheese
• angel hair pasta or noodles, 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 3-4 minutes more or until chicken is reheated.
15. Sprinkle with parmesan cheese.
16. Serve over hot spaghetti angel hair or noodles.
17. Garnish with lemon wedge and mint leaves.

chickens, salt, fresh ground black pepper, olive oil, clove garlic, fresh parsley, rosemary, white wine, whipping cream, parmesan cheese, angel hair pasta

Taken from www.food.com/recipe/chicken-scarpariella-16958 (may not work)