Chicken Scarpariello

Great recipe for beginner cooks!My husband says the house smells wonderful – like a 5!! Served this over Vermont cheddar mashed potatoes and a side of zucchini. I do wish the chicken cooked-up crispier like those of the flour, egg, breadcrumbs dredge. I did add an extra sprinkle of rosemary

This was a delicious recipe & easy to make. I followed the recipe and made no changes. Just when I thought the sauce wouldn’t reduce, it did. It’s a very flavorful dish, I served it over linguine. This recipe is easy to make, too. My family loved it!

This was truly one of the best chicken dishes I have ever made! I'm always looking for new ideas for chicken and this one is definitely a fan favorite! I think it was honestly better than next day warmed up as a leftover.

Love how simple this dish is to make. Tastes great! Made it as written and changed nothing.

The sauce was delicious. We had it over bucatini pasta noodles. The serving size for this meal is more like 4 instead of 2 though. Next time I would will try with chicken thighs instead.

This recipe was easy to make, but flavor wise was just OK to us. The chicken was very tender and moist, but just seemed bland. Overall, while the recipe worked fine and was still good, we felt underwhelmed. I think this recipe also serves more than 2 people, but I did serve over pasta—had abut 1.5 lbs chicken and we had plenty of leftovers for 1 lunch and for dinner the next day (just the 2 of us). I made this almost as written, but made some simple changes mainly due to dietary restrictions (salt and pepper on the chicken out of habit before dredging with flour (used gluten free flour); used 1.5 cups chicken stock instead of bouillon, subbed white wine with 1.5 tbsp lemon juice—common sub is 1 tbsp lemon juice for every 1 cup stock). I had some mini bells to use up, sliced them and lightly sautéed along with the shallot and garlic. I had no problems with the sauce thickening especially after adding in the chicken. I actually felt we’d need more sauce. So, I added close to 1 more cup of stock plus additional 1 tbsp lemon juice and the sauce thickened up nicely. No need for that slurry business other reviewers noted, but I did deglaze my pan, which the recipe doesn’t tell you to do, but you will need to do so. The sauce seemed to be missing something so I swirled in another tablespoon of butter and that helped. I roasted some broccoli as well and tossed it in to just warm up. Next time, I would add more salt and pepper to the chicken before dredging, definitely would use at le

My modifications: seasoned the flour with Italian seasoning, salt, pepper; when I added the garlic and shallots to the pan, I also added a bit of the broth and 2 fresh cubanelle peppers sliced into rings. After a bout 5-6 minutes, added the remaining broth and wine (used chicken broth instead of bouillion cube and water) and a pile of jarred hot cherry peppers. (I had doubled the whole recipe). I let this all cook down for about 10-12 minutes, added back the chicken for about 5 min. Served over fresh linguini. This was incredible!! Can't wait to make again and again!! (not sure why my photo was such a blurred close up on this page, my shot was a wider view of whole pan, it didn't look sloppy and mushy, lol)

If you plan to serve it over white rice, double the sauce, trust me! Also, I added salt and pepper to the flour before I dredged the chicken.