Scampi-Style Chicken is a poultry version of the crowd-pleaser, shrimp scampi. Scampi is normally a shrimp dish, but as with many dishes these days, cooks are stretching the meaning. Chicken takes the place of shrimp in this flavorful scampi-style entree. It is a less expensive option for families, and it works quite well with pasta. I suggest having your ingredients measured and ready to go before you begin. This goes together fast!
Scampi-Style Chicken Recipe
2 large chicken breasts
1/2 teaspoon (about) poultry seasoning Salt and lemon pepper to taste
1 cup (about) all-purpose flour
1/4 cup (4 Tablespoons or 1/2 stick) butter, divided use
1/3 cup minced sweet onion
3 large cloves (about 1 Tablespoon minced) garlic, pressed
1 cup sweet white wine (see Notes)
2 large lemons, divided use
2 cups heavy cream
1/2 teaspoon dried red pepper flakes, optional
1/4 cup sliced green onions (scallions), green tops included
1/2 pound cooked pasta (spaghetti, linguine, or your favorite)
Cut the chicken breasts into bite-sized chunks. Season with poultry seasoning, salt, and pepper. Dredge the seasoned chicken in flour, shaking off any excess.
Place a large, deep, hard-anodized skillet (see Notes) over medium-high heat. When pan is hot, add 3 tablespoons of the butter in the skillet and swirl to coat the pan. Brown the chicken chunks on all sides. Remove to a platter and keep warm.
Reduce heat to medium. Add the remaining 1 tablespoon of butter and the minced sweet onion to the same skillet. Gently saute until onions are softened, then add pressed garlic. Saute, stirring constantly, for 1 minute. Stir in the white wine, juice of 1 of the lemons (reserve the other lemon for garnish), and optional red pepper flakes. Cook until liquid has reduced by half, scraping up any browned bits into the mixture. Continue to stir while adding heavy cream. Cook until reduced by half again and thickened.
Return the browned chicken to the pan and cook until heated through. Serve over cooked pasta. Garnish with green onions and lemon wedges.
Yield: 4 servings as an entree or 2 generous servings as a full meal
• I recommend a hard-anodized skillet to get a good sear and flavor from the fond (browned bits) in the sauce. A non-stick skillet make take longer to reduce the sauce in the end.
• Chopped chives or parsley may be substituted for the green onion garnish.
• Chicken broth may be substituted for the white wine, but it will take longer for it to reduce and the sauce will be thinner.
• For added flavor and color, add 1/2 cup of sun-dried tomatoes when cooking down the cream sauce. I prefer the soft, dry-pack sun-dried tomatoes, cut into 1/4-inch wide strips. If you use oil-packed, be sure to dry them thoroughly before slicing to add.