Chicken Scampi
Ingredients
The chicken
-
1 1/4
lbs.
boneless skinless chicken breasts, diced into 1-inch pieces
-
2
Tbsp
all-purpose flour
-
2
tsp
Italian seasoning
-
Salt
to taste
-
Black pepper
to taste
The sauce
-
8
Tbsp
unsalted butter, diced into 1-Tbsp pieces
-
1
Tbsp
olive oil
-
2
Tbsp
minced garlic (about 6 cloves)
-
1
cup
dry white wine (such as Sauvignon Blanc)
-
1/8 - 1/4
tsp
red pepper flakes (optional)
-
1
Tbsp
fresh lemon juice
-
1/3
cup
chopped parsley
-
2/3
cup
shredded parmesan cheese (or Romano cheese, for serving)
The pasta
-
12
oz.
thin spaghetti (or standard)
Instructions
- 1. Bring a large pot of water to a boil for the pasta, cooking it to al dente according to package instructions.
- 2. Dry the chicken pieces with paper towels and toss them with flour, Italian seasoning, salt, and pepper.
- 3. In a skillet, melt 3 Tbsp of butter with 1 Tbsp of olive oil over medium-high heat.
- 4. Add the chicken in a single layer and sear until browned on the bottom, about 4 minutes, then turn and cook through for another 2-3 minutes.
- 5. Transfer the chicken and butter mixture to a bowl and keep warm under foil.
- 6. In the same skillet, reduce the heat to medium-low, melt 1 Tbsp of butter, and sauté the garlic for about 20 seconds without browning it.
- 7. Pour in the wine and red pepper flakes, simmering until reduced by about 3/4, approximately 5 minutes.
- 8. Add the remaining 4 Tbsp of butter and let it melt, then stir in the lemon juice off the heat.
- 9. Return the chicken to the skillet and toss with the sauce, adjusting seasoning with salt and pepper if needed.
- 10. Toss the drained pasta with the chicken and sauce mixture, adding parsley, and garnish with parmesan before serving warm.
Nutrition Facts (estimated)
Servings
6
Calories
630
Total fat
28g
Total carbohydrates
49g
Total protein
38g
Sodium
543mg
Cholesterol
119mg
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