Skewered Chicken With Lemon Butter Sauce

A speciality of Cunetto House of Pasta in St. Louis

Ingredients:

• 1/2 cup olive oil
• 1/2 cup dry white wine
• 1 TBS fresh parsley, chopped
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp red pepper flakes
• 6 chicken breast halves (skinless and boneless) cut into 1 inch pieces
• 3/4 cup dry white bread crumbs
• 3/4 cup freshly grated Parmesan
• 12 8-inch bamboo skewers, soaked in water for 30 minutes
• 1/4 cup butter
• 2 TBS fresh lemon juice

Mix oil, wine, parsley, salt, pepper, and pepper flakes in a large bowl. Add cubed chicken and toss to coat. Cover and refrigerate one hour.

Preheat broiler. Combine the bread crumbs and cheese on waxed paper. Remove the chicken from marinade and add chicken to crumb mixture. Toss to coat and thread chicken onto skewers. Place skewers on broiler pan with rack and broil until thoroughly cooked, turning frequently (about 15-18 minutes total cooking time). Transfer skewers to platter.

In a small saucepan over medium heat, melt butter. Remove from heat and add lemon juice. Mix thoroughly and drizzle lemon butter over chicken. 6 servings.