Wednesday, August 19, 2009

Chicken Scarpariello

Chicken Scarpariello

The sauce for this chicken is so delicious and spicy! My daughters affectionately call it "Chinese Chicken Pasta" - which they named it when they were younger - well it is actually an Italian inspired dish. I think that the corn starch as a thickener for the sauce is what makes it Chinese-esque. I rarely use corn starch, generally only to thicken stir-fry sauces. Well, anyway this is quick and so good! Buon Appetito or 请享用!

Adapted from:
Nicky D's Hot Chicken Scarpariello


6 to 8 boneless chicken breast halves
salt and pepper to taste
olive oil
5 garlic cloves, minced
6 to 8 hot cherry peppers, chopped, or to taste (remove most or all of the seeds) or leave the seeds if you like extra hot!
1 can chicken broth (14.5 oz.)
3 tablespoons parsley
2 to 3 tablespoons butter
1/3 cup white wine
2 tablespoons corn starch mixed with 2 to 3 tablespoons cold water
juice of 1 lemon

Cut chicken into small cubes and toss in flour seasoned with salt and pepper.

Heat olive oil (just enough to cover bottom of pan, when hot add chicken and pan fry until slightly brown. Remove the chicken with a slotted spoon and set aside.

Add garlic to the pan and cook until softened - about 30 seconds.

Add can of chicken broth, chopped cherry peppers, butter, 1/3 cup of wine, dash of salt and pepper, lemon juice, and cornstarch mixture. Continue to cook and stir for a minute or two.

Add browned chicken to mixture in pan back to the pan and simmer for 15 minutes. Top with fresh parsley and serve with your choice of pasta.

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