Everyone is always looking for delicious new ways to serve chicken and my Chicken Scarpariello definitely fills that bill. You'll love the combination of flavors in this easy to make rustic Italian dish.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Entree
Cuisine: Italian
Servings: 4
Calories: 764kcal
Author: Chef Dennis Littley
Ingredients
1poundboneless chicken breasts or boneless thighs
½cupall-purpose flourfor dredging chicken and for beurre manie.
3tablespoonsolive oil
½poundsweet Italian sausagesliced on a diagonal (do not remove casing)
Place cut potatoes in baking dish and add one tablespoon of olive oil and a good sprinkle of sea salt and black pepper. Mix well and place in a 350 degree oven for 20-25 minutes to roast. (they should get good color)
Allow a large saute pan to get hot then add 2 tablespoons of olive oil to the pan.
Dredge the chicken in flour seasoned with sea salt and black pepper. Add the floured chicken to a large saute pan and allow the chicken to cook for 3-4 minutes
Add the sliced sausage to the pan and brown the sausage while you continue to cook the chicken.
Turn over chicken and sausage and continue to cook for another 1-2 minutes.
Add the mushrooms to the pan and saute for an additional 3-4 minutes as the chicken and sausage continue cooking.
Add the chicken broth and seasonings to the pan. Reduce the heat to medium and continue to cook for 2-3 minutes.
Add the roasted potatoes, artichokes, and lemon juice to the pan and continue to simmer for 2 minutes.
Coat the butter with flour (push the flour into the butter) and add to the pan, to help thicken the sauce. The butter-flour mixture is known as a beurre manie.
Garnish with rosemary, lemon slices, and chopped parsley. Serve immediately and enjoy!