Chicken Scarpariello

Okay, here it is: our favorite meal.  We learned to make this when Kate was 2 months old, so as of today we have been making and loving this for 25 years.  Chicken Scarpariello was introduced to us by our dear, darling, beloved friends, Jim and Cathy DePiante.  When they were newlyweds they worked in an Italian restaurant somewhere in New Jersey; Jim learned to make this while cooking in the restaurant kitchen.  It is now our go-to special-occasion meal, birthday meal, welcome-home meal, and "Let's have something special tonight" meal.  

When Kate was living in Europe for a semester and the DePiantes were living in Rome at the same time, she took the train to Rome to see them for a long weekend.  After a full and exhausting day of sight-seeing and black-market purse shopping with Anthony, she walked into their house to the familiar home-smell of Chicken Scarpariello cooking and Kate knew she was among family.

As with most of my recipes, I haven't made a "single," but I've doubled this for years.

1 lb. skinless, boneless, Chicken Breast, cubed bite size 

½ C Milk

½ C Flour with ¼ tsp. Pepper

Dredge chicken in milk, and then toss in flour to coat.  Pan fry in canola oil just until done.  Drain on paper towels and set aside.  Discard frying oil.

1 Tbsp. each minced Garlic and Parsley

¼ C Olive Oil

1 C Chicken Broth mixed well with 2 Tbsp. Flour

¾ C very dry White Wine

½ C Pepperoncini Vinegar, (from the jar of peppers)

10-12 small whole Pepperoncini

Handful of good large-size Green Olives

Over medium-high heat, gently sauté garlic and parsley in olive oil.  Add wine, broth and vinegar, stirring to keep smooth.  As the sauce thickens slightly, add chicken, peppers, olives and stir.  Simmer 10 minutes, stirring often.  Taste test and adjust liquids as needed.  Serve over spaghetti, linguine or fettuccini.  A nice crusty bread and a salad complete this wonderful meal.