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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This I came up with for Doll who loves shrimp scampi but now has allergies to shellfish. Serve over pasta or rice. Ingredients:
1 1/2 lbs chicken breasts, lightly pounded and cut into about 20-30 pieces |
1/2 tablespoon old bay seasoning (to taste) |
1 tablespoon flour, for dusting |
3 tablespoons butter (is a must for the scampi) |
2 tablespoons olive oil |
4 -6 garlic cloves, minced (go for 6) |
3 -4 scallions, sliced |
1/3 cup white wine or 1/3 cup vermouth |
2 tablespoons fresh lemon juice |
2 tablespoons chopped fresh parsley (and or basil) |
salt and pepper, to taste be sure to taste first |
red pepper flakes, to taste |
grated cheese, if desired (optional) |
Directions:
1. Rinse and towel dry chicken.
2. Mix Old Bay and flour together.
3. Coat chicken pieces with old bay and flour mixture.
4. Set aside.
5. Heat butter and oil in large skillet over medium heat.
6. Saute garlic 1 minutes to soften.
7. Add chicken, green onions, and brown on one side.
8. Add wine and lemon juice; cook chicken on the other side. Add chopped parsley. Cook till no pink remains and still tender.
9. Optional if needed - Add pasta water, chicken broth or additional butter if topping pasta or rice.
10. Garnish with lemon slices, red pepper flakes, and or grated cheese if desired.
11. Serve over with rice or pasta.
12. In the picture I used whole grain fusilli which holds on to all the garlic pieces.
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