Skip to main content New<> this month
Get the Allrecipes magazine

Chicken Scarpariello

Rated as 4.43 out of 5 Stars

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

Ingredients

35 m servings 580
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print
  1. Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
  2. 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.
  3. 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


Per Serving: 580 calories; 21.4 14.3 67.7 176 1086 Full nutrition

Explore more

Reviews

Read all reviews 351
  1. 489 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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....

Most helpful critical review

nice recipe but a few hints: keep the chicken breast whole and cook it that way as the chicken tends to dry out faster when sliced. You'll see the juice run out if you slice it after it is cooke...

Most helpful
Most positive
Least positive
Newest

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....

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 p...

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...

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, c...

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 plac...

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 ...

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 t...

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 th...

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 th...