Chicken in White Wine (Poulet Scarpariello)

The name of the recipe translates to Chicken Shoemaker Style. Yum! Doesn't sound like much of a complement to the chef. Anyway, the chicken is sauteed in olive oil, then finished with garlic, white wine, and lemon juice.

• Ready In: 40 mins
• Serves: 4
• Yields: 4

Ingredients

• 3  lbs chicken, cut into serving size pieces
•  flour (for dredging)
•  salt & freshly ground black pepper
• 1⁄4 cup olive oil
• 2  tablespoons butter
• 2  teaspoons garlic cloves, minced
• 1⁄2 cup dry white wine
• 1  lemon, juiced
• 3  tablespoons parsley, chopped

Directions

1. Dredge the chicken in flour on all sides and season with salt and pepper. Heat the oil in a heavy skillet over medium heat. Add chicken in one layer and cook 10 minutes each side, uncovered, until golden brown. The chicken should be done. Cook a few minutes more, if necessary.
2. Drain fat from skillet. Add butter and when hot, add garlic. Add wine and heat to boiling. Cover and cook 3 minutes. Squeeze lemon juice over chicken and sprinkle with parsley. Serve.