I am also searching for the very same recipe. I often go to eat at Carmine's for their wonderful food, mainly the Chicken Scarpariello. A friend of mine, who happens to be an experimental chef, had shared his recipe for this dish with me recently and I plan on experimenting with it soon.

He said to coat the chicken pieces in flour only (salt and pepper added to the flour in advance). Then fry the chicken in olive oil in a frying pan, turning each piece as needed. He removed the chicken and set it aside, while getting rid of some of the oil, but not all. Then in the same pan, add garlic pieces, chicken broth or stock, white wine, a little sherry wine, lemon juice and allow it to reduce, scraping all of the leftover bits into the juices. Toward the end, add fresh rosemary and butter, then place the chicken back in the pan to absorb the flavor and to reheat the chicken.

I usually order my chicken scarpariello over rigatoni pasta, just in case you want to try it this way.

If you try this out before I get around to it, let me know how it comes out or if there are any modifications you'd recommend.