"Chicken Scarpariella","Julie McKinley","FHS cookbook" "Rich cream sauce",4 9 "4 boneless, skinless chicken breasts" "3/4 cup cooking oil" "1 Tbsp. fresh parsley" "1 c. dry wine" "1/2 c. parmesan cheese" "1 clove garlic, minced" "2 tsp. rosemary" "1 cup whipping cream" "1 lb. spaghetti noodles, cooked" 7 "Heat oil in large skillet. Brown chicken (don't flour) 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. Remove chicken to platter. Add cream to skillet." "Boil until reduced by half and thickened, scraping pan drippings." "Return chicken and cook 5 more minutes. Sprinkle with Parmesan cheese" "and serve over cooked spaghetti noodles."