Chicken Scarpiello - Dominick's Real Italian Restaurant - Tucson News Now

Chicken Scarpiello - Dominick's Real Italian Restaurant

Chicken Scarpiello

Chef Bryan Benton  / Dominick's Real Italian Restaurant





  • 5oz      Boneless Chicken Breast cut into two pieces
  • 2.5oz  Mild Italian Sausage Link sliced
  • 3oz      White Wine
  • ½ tsp   Spanish Paprika
  • ½ tsp   Red Pepper Flakes
  • ½ tsp    Dried Herbs (basil, oregano, thyme, rosemary)
  • 1 tbsp  Garlic minced
  • 1 tbsp  Shallots small diced
  • 1 ½ oz  Unsalted Butter small cubed
  • ½ oz     Olive Oil
  • ¼ cup  Pepperoncini sliced
  • Italian Parsley diced for garnish
  • Salt and Pepper to taste
  • Flour for dredging seasoned with salt and pepper



Heat olive oil in sauté pan over medium heat. 

Dredge chicken in flour place in pan.

Turn chicken over when golden brown, brown second side.

Add garlic, shallots, red pepper flakes, Spanish paprika, sausage, pepperoncini, dried herbs, salt and pepper.  Cook about 30 seconds.

Add white wine and reduce by half.  Add butter, moving constantly until butter melts.

Plate and garnish with parsley. 

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