Professional Recipes: Gourmet Recipes, Homemade Recipes, Exotic Recipes

Chicken Scaparella



Cooking Time:

30-35 minutes


  • 1 large chicken breast, split, cleaned
  • 2 slices bacon, coarsely chopped
  • 2 tbsp olive oil
  • ½ cup quartered button mushrooms
  • 1 clove garlic, minced
  • 1 cup chicken stock
  • 2 tbsp red wine vinegar
  • 8 small, white onions, peeled
  • 4 small red bliss potatoes (new potatoes), halved
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp flour + 2 tbsp chicken stock for thickening
  • Chopped parsley for garnish


  • Set a small pot of water on to boil. Boil red bliss potatoes for 10 minutes, or until they are beginning to get soft.
  • Heat a sauté pan with the olive oil over med-high heat. Once heated, place the chicken in the pan and brown well on all sides.
  • Add the onions, potatoes, salt, pepper and sauté for 2 minutes.
  • Add the mushrooms and garlic and sauté until the chicken is almost cooked through, about 4-6 minutes.
  • Add the vinegar and chicken stock (except the 2 tbsp). Reduce by half, or until the onions and other vegetables become tender.
  • Dissolve the flour into the 2 tbsp of chicken stock. Stir this into the sauce to thicken until smooth.
  • Set on a large plate and garnish with the freshly chopped parsley.

I suggest Rice Pilaf to set onto the plate, underneath the chicken to add another element.

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