quick and easy meals for 1 or 2

Chicken Scarpariello

This is good and easy. Add your favorite pasta or potato to this with a salad or veggie of your choice.

1 whole chicken cut into pieces or as many chicken tenders as you want to serve
1 Cup All-Purpose Flour
Salt & Pepper
1 Teaspoon Oregano
3 Tablespoons Olive Oil
3 Cloves Garlic, Peeled & Sliced
1/2 Cup Chopped Onions
1 Tbsp. dried rosemary
1 Cup Chicken Broth
1/2 Cup White Wine
Juice From 1 Lemon
3 Tablespoons Butter
1 Tbsp. dried parsley


Preheat the oven to 400 degrees F. Mix together the flour and oregano, and season with salt and pepper. Dredge the chicken pieces in the flour mixture. In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat. Be careful not to burn the oil by having the heat too high. Once all of the pieces are well browned, remove them to a plate. Add the onion and cook until soft, and then add the garlic. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat. Add the chicken broth and bring to a boil. Add the rosemary to the sauce. Return the chicken pieces to the skillet, and spoon the sauce over top. Bake the chicken until done, about 20 minutes.

Remove the chicken to a warmed platter, and bring the remaining sauce to a boil. Add the lemon juice and season with salt and pepper. Mix the tablespoon of flour with 1 tablespoon of softened butter. Add the remaining butter to the sauce in the skillet, and mix well. If the sauce is thin, stir in asome of the flour , wisking continuously to prevent lumps. Once the sauce has thickened, add the parsley, and pour the sauce over the chicken on the platter.

SERVE IT UP!!! With some good crusty bread and the rest of that white wine!!