Ingredients
- 1 garlic clove (minced)
- 1 spaghetti (cooked)
- 1,600 ml broiler-fryer chicken (cut)
- 240 ml whipping cream
- 240 ml dry wine (white)
- 180 ml olive oil
- 40 gr parmesan cheese (grated)
- 3 gr salt
- 2 gr parsley (fresh minced)
- 2 gr rosemary (dried)
- 1 gr black pepper (fresh ground)
Wash and dry chicken pieces. Sprinkle with salt and pepper. Heat oil in large skillet. Brown chicken over high heat. Add garlic. Lower heat and saute for 10 minutes. Drain off fat. Add parsley, rosemary and wine. Simmer about 15 minutes or until wine evaporates and chicken is done. Remove chicken to a platter. Add cream to skillet. Boil until reduced by half and thickened, scraping pan drippings. Return chicken to skillet. Cook 3-4 minutes more or until chicken is reheated. Sprinkle with parmesan cheese. Serve over hot spaghetti or noodles. Garnish with lemon wedge and mint leaves.
