CORRECTION: Chicken Scaparella
correction: added directions for using bacon 
 
chicken scaparella 
 
serves: 2 
preparation / cooking time: 30-35 minutes 
 
1 large  chicken breast, split, cleaned
2 slice  bacon, coarsely chopped
2 Tbsp  olive oil
1/2 cup  quartered button mushrooms
1 clove  garlic, minced
1 cup  chicken stock
2 Tbsp  red wine vinegar
8   small, white onions, peeled
4 small  red bliss potatoes (new potatoes), halved
1/2 tsp  salt
1/4 tsp  pepper
1 Tbsp  flour + 2 tbsp chicken stock for thickening
  chopped parsley for garnish
 
set a small pot of water on to boil. boil red bliss potatoes for 10 
minutes, or until they are beginning to get soft. cook bacon in a saute 
pan. remove bacon, set aside. pour off drippings. add olive oil. heat pan 
with the olive oil over med-high heat. once heated, place the chicken in 
the pan and brown well on all sides. add the onions, potatoes, salt, 
pepper and saute for 2 minutes. add the mushrooms and garlic and saute 
until the chicken is almost cooked through, about 4-6 minutes. add the 
vinegar and chicken stock (except the 2 tbsp). reduce by half, or until 
the onions and other vegetables become tender. dissolve the flour into the 
2 tablespoons of chicken stock. stir this into the sauce to thicken until 
smooth. set on a large plate and garnish with the freshly chopped parsley 
and crumbled bacon. serving suggestions: since the starch and vegetables 
are incorporated into the sauce, i will suggest some nice rolls and butter 
to soak up some of the sauce, and rice pilaf to set onto the plate, 
underneath the chicken to add another element. 
 
 
-- 
(ID: 5793) Mirror: rec.food.recipes: Wed, Oct 13, 2004


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