Chicken Scarapiello

By danaheller

Ingredients

• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 8 ounces skinless chicken breast, cubed
• 2 tablespoons butter
• 2 cloves fresh garlic, peeled and thinly sliced
• 1/4 cup white wine
• 3 ounces mild or hot Italian sausage, cooked and sliced into 1/2-inch pieces
• 2 small red potatoes, cubed and roasted
• 1 to 2 hot cherry peppers, sliced
• 1 sprig fresh rosemary
• 3/4 cup Chicken Veloute Sauce
• Chicken Veloute Sauce
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons flour
• 1 cup chicken stock
• Salt and freshly ground white pepper to taste

Details

Servings 2

Preparation

Step 1

In a saucepan over medium heat, melt the butter. Stir in the flour and whisk for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat.

Place flour in a bag with some salt and pepper. Add chicken pieces and toss to coat.

Melt butter in a large skillet over medium-high heat. Add chicken pieces and saut? 2 to 3 minutes. Add garlic and a sprinkling of salt and pepper, and saut? just until garlic begins to brown ? but do not burn. Add white wine and cook 1 to 2 minutes, until liquid is reduced by half. Add sausage, potatoes, peppers and rosemary and saut? for 2 minutes. Add veloute sauce and cook 2 to 3 minutes.