Chicken Scarpariello recipe...I only have semi-sweet wine?

The recipe calls to use dry white wine but I only have semi-sweet wine. Will it be okay? And what do I serve the chicken with? Would white rice work?Chicken Scarpariello recipe...I only have semi-sweet wine?
CHICKEN SCARPARIELLO





1 fryer, cut up


2 tbsp. oil (preferably olive)


2-3 clove garlic, crushed


1 med. onion, finely diced


3 tbsp. fresh parsley, chopped


1/2 tsp. each oregano and rosemary


1/4 tsp. each thyme and marjoram


1/2 tbsp. flour


1/4 c. each cider vinegar and white wine


Salt and pepper to taste


1/4 tsp. saffron threads (optional - but nice)





Place oil in skillet and heat. Add chicken pieces and turn until golden brown. Remove chicken to another pan and reserve drippings. Add onion to skillet and heat until translucent. Add garlic and continue to cook, stirring occasionally. When golden, return chicken to skillet. Add parsley, oregano, rosemary, thyme, and marjoram, stirring to blend. Add salt and pepper (and optional saffron); then stir in wine. When chicken is done (pulls free from bone), add 1/4 cup cider vinegar.


Mix flour with a small amount of cold water (or wine) and add to skillet, stirring to avoid clumping. When skillet temperature returns to a sizzle and sauce is slightly thickened and smooth, the dish is ready to serve.





OR





CHICKEN SCARPARIELLO





3 lbs. boneless chicken breast, cut in halves


Flour for dredging


Salt and pepper to taste


1/4 c. olive oil


2 tbsp. butter


2 tsp. minced garlic


1/2 c. dry white wine


Juice of 1 lemon


3 tbsp. chopped parsley





Dredge chicken pieces in flour seasoned with salt and pepper. Heat oil in a skillet large enough to hold the chicken in one layer. Cook pieces until golden brown. Do not cover. (Should take about 15 to 20 minutes). Pour the fat from the skillet, leaving the chicken in the skillet. Add the butter to the skillet, and when it is hot, add the garlic. Saute very briefly, then pour the wine around the chicken. Bring to a boil. Squeeze the lemon juice over the chicken. Sprinkle with parsley, cover tightly and cook 3 more minutes. Yield: 4 to 6 servings.





JM