Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
3 1/2 lb Broiler-fryer chicken -- cut
1 t Salt
1/2 ts Fresh ground black pepper
3/4 c Olive oil -OR- cooking oil
1 lg Garlic clove -- minced
1 tb Fresh parsley -- minced
2 ts Dried rosemary
1 c Dry white wine
1 c Whipping cream
1/2 c Grated parmesan cheese
Spaghetti -- cooked, hot
- OR Noodles
-----GARNISH-----
Lemon wedges
Mint sprigs
Wash and dry chicken pieces. Sprinkle with salt and
pepper. Heat oil in large skillet. Brown chicken over
high heat. Add garlic. Lower heat and saute for 10
minutes. Drain off fat. Add parsley, rosemary and
wine. Simmer about 15 minutes or until wine evaporates
and chicken is done. Remove chicken to a platter. Add
cream to skillet. Boil until reduced by half and
thickened, scraping pan drippings. Return chicken to
skillet. Cook 3-4 minutes more or until chicken is
reheated. Sprinkle with parmesan cheese. Serve over
hot spaghetti or noodles. Garnish with lemon wedge and
mint leaves.
