Chicken Scarpariello Recipe

I discovered this amazing recipe at a charming Italian restaurant nearby that specializes in homemade pasta. You have the option to select the type of pasta you want for your dish, and based on the chef's recommendation, I chose it with spaghetti instead of penne. The moment I tasted it, I immediately wished I could recreate this dish at home. After finding the recipe online, I decided to give it a try, and it surpassed my expectations! I replaced the water with chicken stock and continued to use bouillon for added flavor. To thicken the sauce to my liking, I added a small amount of flour-water mixture while the sauce was simmering, stirring continuously. And the secret ingredient that elevates the dish to perfection - fresh lemon juice. A squeeze of lemon juice adds a delightful tanginess that will make your taste buds sing. I've made this dish three times already, cooking up large batches to share with friends and family (usually preparing three pans simultaneously). The response has been overwhelmingly positive - everyone has loved it and been truly impressed!

A delicious and convenient dish that I've made at least 30 times. This time, I decided to add fresh rosemary and it was absolutely fantastic! Occasionally, I include 1/4 cup of heavy cream to create a creamier sauce. My four teenagers are big fans and always request it by name. I typically serve it over fettuccini, but sometimes I switch it up with rice.

Nice recipe, but here are a few tips: Keep the chicken breast whole and cook it that way to prevent it from drying out quickly when sliced. Slicing the chicken after cooking can cause the juices to run out, so if you prefer sliced chicken, fan the slices out over the pasta or rice. Instead of shallots, which can be expensive, use red onion. Replace bouillon with homemade chicken stock to avoid excessive salt. After cooking the chicken, remove it from the pan, reduce the sauce by half, then swirl in raw butter to finish the sauce. Pour the sauce over the chicken and enjoy.

Delicious, tender, quick, and hassle-free.

Absolutely loved it! I substituted homemade chicken broth for the bouillon and it turned out delicious!

I made some adjustments by incorporating more rosemary and shallots. I believe it could be enhanced further by including bell peppers for added color and texture.

I haven't had a chance to make it yet, but I've tried different versions of it and I'm looking forward to trying this one soon. I enjoy reading about how others have prepared it!

The experience was fantastic! I opted for thin sliced chicken breasts, which turned out to be a great choice. The pan sauce paired perfectly with brown rice, adding to the deliciousness of the dish!

The dish was decent, but we decided to make some adjustments to enhance the flavors. We paired it with a nice Yellowtail Kendall wine. We used unsalted butter for a light browning with garlic to add flavor, and fresh rosemary for a fragrant touch. Additionally, we substituted cornstarch for flour for a gluten-free option in the dredge. And of course, we always use freshly ground black pepper in our cooking.

This recipe has quickly become a favorite in our household. It's delicious as is, but also versatile enough to customize for a savory twist. Simply add extra spices, Parmesan cheese, or any other ingredients you prefer.