Chicken Scarpariello

Ingredients

4-5 skinless, boneless chicken breasts
3 tbsp flour
2 tbsp olive oil
2 tsp butter or non-hydrogenated margarine
1/4 medium white onion, minced (about 3 tbsp)
2 large cloves garlic, crushed
1 cup water
1/2 cup white wine (or unsweetened apple juice)*
3/4 cup chicken boullion (1 OXO pouch prepared in boiling water)
1/2 tsp dried rosemary, crushed
1/4 tsp salt
pinch ground black pepper

Direction

Cut chicken breasts into 1" wide strips and then roll in flour.

Heat butter and oil in skillet. Add chicken. Cook until lightly browned all over and cooked through, turning occasionally. Remove chicken from skillet, and keep it warm.

Add onions and garlic yo same skillet and sautee just until softened.

In a small bowl, stir together water, wine, boullion mix, and seasonings. Pour over onions and garlic. Simmer, stirring frequently, until liquid is reduced by half.

Return chicken to skillet and cook until sauce is thick and chicken is heated through.


Suggestion
Serve over pasta

Chicken pie

Ingredients

Chicken meat, skin removed & cut in to strips
1 cup chicken or vegetable soup
1 cup boiling Water
1 large onion
Dried Marjoram
Ready made pastry large enough to cover the top of a 25 cm round pie dish
1 Egg, beaten
Oil for frying
Salt & pepper to taste

Preparation

Fry the chicken and onion in pan with a little oil until browned. Mix the instant with the boiling water and stir to blend. Add to the chicken and the onion and tir. Add the dried Marjoram and salt & pepper to taste. Stir to blend well and to prevent sticking. Turn on to a low heat and allow to simmer for a few minutes before removing from heat.

Let it cool slightly, then pour into a 25 cm round pie dish. Roll the pastry out into a round, and cover the top of the chicken/onion mix with it. Press the edges to seal, trim off any excess (decorate the surface with off cuts of pastry if you wish). Sting in a few places with a fork and then brush the beaten egg over the top of the pastry. Put the pie in the oven and bake at 190‘C/375’F/ for around 30 minutes or (better) until golden brown.

Garlic chicken with polenta

Ingredients:

chicken thighs
special spice mix for chicken meat
corn flour
garlic
olive oil
thyme



This is one of my favorite traditional Romanian recipes, the kind that you would call a "guilty pleasure". It can be cooked very quickly and you need few ingredients.

First, start with the chicken meat. Wash it thoroughly and seasone it with special spices or what you usually use for cooking poultry. Put the meat in the heated oven and let it there until it's cooked and crispy.

Meanwhile, put water to boil in a pot and add salt to it. When the water starts to boil, sprinkle the corn flour into it and mix continously. Don't stop until you reach the desired thickness of your polenta.

Peal some garlic and scraper it on a very small grater. Add a little bit of olive oil and mix strongly, until you get a foamy paste. Add some thyme and mix it to give out its flavour.

Serve the garlic on top of the chicken!

Enjoy!