Poulet scarpariello
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Poulet scarpariello
  Chicken    Italian  
Last updated 6/12/2012 1:19:01 AM. Recipe ID 50163. Report a problem with this recipe.
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      Title: Poulet scarpariello
 Categories: Chicken, Italian
      Yield: 1 Servings
  3 1/2 lb Chicken; cut into serving
           Flour; for dredging
           Salt & pepper; to taste
    1/4 c  Olive oil
      2 tb Butter
      2 ts Garlic; finely minced
    1/2 c  Wine, white, dry
      1 tb Lemon juice
      3 tb Parsley; finely chopped
  Dredge the chicken in seasoned flour.  Heat the oil in a large, heavy
  skillet.  Add the chicken pieces, skin side down, and cook uncovered
  until the chicken is golden, eight to ten minutes. Turn the chicken
  and cook uncovered for another ten minutes, until the chicken is
  cooked through. Carefully decant the fat from the skillet, leaving
  the chicken. Add the butter to the skillet and, when hot, add the
  garlic. Pour the wine around the chicken and bring to a boil.
  Sprinkle the lemon juice over the chicken, then sprinkle with
  parsley. Cover closely and cook for three minutes longer.
                                       The Sixty-Minute Gourmet
                                       Pierre Franey

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Recipe ID 50163 (Apr 03, 2005)

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