A wonderful delicate dish, quick to fix. It is especially nice served over angel hair pasta or white rice.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.

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  • In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.

  • To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).

Nutrition Facts

580 calories; 21.4 g total fat; 176 mg cholesterol; 1086 mg sodium. 14.3 g carbohydrates; 67.7 g protein; Full Nutrition


Reviews (354)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2003
I first had this at a little Italian place near me. It's one of those places that makes their own pastas and you can chose which kind you want with your meal. The chef recommended it over penne. When I tried it I wished I could make this at home. I found the recipe here and it was FANTASTIC! It was better then the italian place! I add chicken stock instead of the water and I still use the boullion. I like the sauce a little thicker so while it's simmering down a bit i add a LITTLE flour water mixture while stirring the pan. AND the kicker that puts it over the top....LEMON JUICE. Squeeze some fresh lemon juice in the pan. SO GOOD YOU WILL CRY. So far I made this three times and had a total of 17 people try it (i make HUGE amounts of it at a time usually three pans cooking at once). EVERYONE loved it and they were SO impressed! Read More
(417)

Most helpful critical review

Rating: 1 stars
02/02/2011
This wasn't for me. I had to make many changes to get the sauce to a good flavor and consistancy. Too many changes to list here. There are so many positive reviews I have to believe that I misread the recipe. I will not be making this again. Read More
(10)
493 Ratings
  • 5 star values: 285
  • 4 star values: 156
  • 3 star values: 34
  • 2 star values: 10
  • 1 star values: 8
Rating: 5 stars
06/23/2003
I first had this at a little Italian place near me. It's one of those places that makes their own pastas and you can chose which kind you want with your meal. The chef recommended it over penne. When I tried it I wished I could make this at home. I found the recipe here and it was FANTASTIC! It was better then the italian place! I add chicken stock instead of the water and I still use the boullion. I like the sauce a little thicker so while it's simmering down a bit i add a LITTLE flour water mixture while stirring the pan. AND the kicker that puts it over the top....LEMON JUICE. Squeeze some fresh lemon juice in the pan. SO GOOD YOU WILL CRY. So far I made this three times and had a total of 17 people try it (i make HUGE amounts of it at a time usually three pans cooking at once). EVERYONE loved it and they were SO impressed! Read More
(417)
Rating: 4 stars
09/13/2003
This dish is quite delicious but I prefer a stronger flavor in the meat so I salted and peppered the chicken BEFORE sauteeing and I browned the garlic in the oil BEFORE browning the chicken pieces so that the oil was infused with the garlic flavor. This also made for faster preparation! Thanks Jill! Great recipe! It's so hard to find things my five-year-old husband really likes! Read More
(158)
Rating: 5 stars
01/03/2009
Simply outstanding! The chicken is fork tender in a smooth rich and velvety sauce made so by swirling in a couple of tablespoons of butter once the sauce has reduced. I salted and peppered the chicken before browning and made sure not to cook it quite completely so that it would not overcook once returned to the sauce. I used fresh rosemary rather than the dried as I believe it imparts an entirely different and more subtle flavor. Served on a bed of tri-color angel hair pasta this was as good a dish as I've had anywhere. Read More
(127)
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Rating: 4 stars
11/13/2008
On Long Island good Italian restaurants serve this dish family style. It contains chicken on the bone cut or chopped into bite size pieces along with chunks of Italian sweet and hot sausage chunked up mushrooms whole garlic cloves potatoes cut into small chunks lots of black pepper lemon juice fresh rosemary sprigs and olive oil. All the main ingredients are browned on the stove then finished in the oven in a casserole and seasoned to taste. With a salad and fresh bread it's a meal all by itself. "Scarpariello" means shoemaker in Italian and this signifies that the dish is rustic in origin and makes use of whatever is handy in the kitchen. So it's pretty open-ended. If you use chicken cutlets lemon and garlic it's "picatta" - piquant. Nothing is considered wrong in how the dish is made because the results are always "right"!! Read More
(101)
Rating: 4 stars
03/12/2004
This is a very elegant dish that I have made quite a few times. I like to cut the chicken into a small dice before browning - makes it easier to eat with pasta. Sweet onion can be used in place of the shallot but be sure to use a dry white wine. I have ruined the dish a couple of times using cooking wine and also a sweet white wine - tasted terrible! Thanks for sharing the recipe Jill! Read More
(91)
Rating: 4 stars
07/22/2003
I really liked the flavor of this but as another reviewer commented...it looked as if I poured soup over the pasta. I will definately fix again but will thicken the sauce next time. I really liked the wine flavor...it was delicious. I didn't have shallots on hand so I used a bit of white onion instead. Thanks for posting. Read More
(68)
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Rating: 5 stars
12/13/2004
Instead of water and chicken bouillon use chicken broth. You can get it with less salt than with the bouillon and better flavor. As with others I also recommend using less or as an option thicken it with a little flour and water for finishing. Read More
(64)
Rating: 5 stars
08/28/2005
A very tasty and quick dish. Probably made it 30 times now. I added FRESH rosemary this last time and WOW!!!. I sometimes add 1/4 cup heavy cream for a whiter thicker sauce. Have 4 teenagers that love it and ask for it by name. Usually serve over fettuccini sometimes rice. Read More
(60)
Rating: 5 stars
07/08/2008
This was incredibly quick to prepare as well as delicious! Instead of cutting the chicken into strips I sliced the chicken where I had thin "fillets" - I simply took a sharp knife and made thin diagonal cuts that were just slightly parallel. I seasoned the flour w/ a little bit of garlic powder salt and black pepper and seasoned the chicken w/ black pepper crushed rosemary and salt. I sautéed the garlic in a mixture of EVOO and butter. This is a keeper! Read More
(45)