Tuesday, September 15, 2009

Chicken Scarpariello

1 1/2 tbsp olive oil (I needed a little more)
4 chicken breasts, boneless and skinless (next time I'll slice it up)
1/2 cup flour
1 cup chicken broth
1 1/2 tsp garlic, minced
2 tbsp butter
1 tsp rosemary
2 tbsp lemon juice
1/4 cup milk or cream mixed with some flour to thicken sauce
salt and pepper

Heat the oil in a skillet. Dredge the chicken in the flour. Add to the pan and brown on all sides. Add the garlic and cook for 1 minute. Add broth, rosemary, butter and lemon juice. Allow the liquid to reduce as the chicken finishes cooking over medium-high heat until it reacehes a sauce-like consistency. Add milk/cream (that has a little flour in it for thickening). Simmer a few minutes longer. Serve warm over pasta! Yum!

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