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. heat a saute 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. 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: 5921) Mirror: rec.food.recipes: Tue, Oct 5, 2004


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