Meat/Chicken Scarpariella
| A: | 4# Chicken (breasts or cut up whole chicken) |
| salt & pepper | |
| 1/4C flour | |
| B: | 3/4C oil |
| C: | 2T parsley |
| 1T rosemary | |
| 3T white wine | |
| D: | 10c garlic |
| 1/2C parsley, chopped fine | |
| 1 lemon zest | |
| 1. | Toss (A) to coat chicken pieces. Cook in (B) in medium skillet. |
| 2. | When chicken is just beginning to brown, add (C) to pan. Continue to cook until wine has evaporated and chicken is done. Remove to serving platter. |
| 3. | Mix (D), coat chicken and serve. |
Servings: 4