Chicken Scarpariella
- 4 chicken breasts halves trimmed of all fat and skin
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 cup parsley (italian prefferred)
- 1/4 cup olive oil
- 3 or 4 garlic cloves thinly sliced
- 1/2 lemon
- 1/4 cup white wine (dry preferred)
- 1/4 cup red wine vinager
- 1/2 cup chicken broth
- 2 tblsp butter
- Brine chicken with 2 tblsp of salt in frig for 1 hr. Cut chicken into 10-15 1 inch pieces. Season chicken with salt, pepper, and thyme. Shallow fry chicken in large skillet until golden brown in olive oil. Remove chicken and set aside, add garlic and cook on low heat until golden brown then transfer garlic with chicken. Add fresh squeezed lemon, wine, vinager, and chicken stock. Bring to boil. Return chicken and simmer covered intil chicken is cooked. Transfer Chicken to serving dish. Add rosemary, parsley, and butter to skillet. Stir continuously until butter is melted then pour juice/sauce over chicken. Pour chicken and juices over rice if serving with rice.
chicken breasts halves, thyme, rosemary, parsley, olive oil, garlic, lemon, white wine, red wine vinager, chicken broth, butter
Taken from www.epicurious.com/recipes/member/views/chicken-scarpariella-50023936 (may not work)