CHICKEN SCAMPI I
A wonderful, fresh, light way to serve chicken. Good over rice.
Provided by Jill B. Mittelstadt
Categories World Cuisine Recipes European Italian
Yield 5
Number Of Ingredients 10
Steps:
- Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
- Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
- In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve. Yummy!
Nutrition Facts : Calories 178.6 calories, Carbohydrate 4.2 g, Cholesterol 71.9 mg, Fat 4.5 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 1.5 g, Sodium 324.4 mg, Sugar 1.4 g
CHICKEN SCAMPI
Heavenly recipe with chicken and garlic. It is really delicious and I got the recipe from a friend I used to teach preschool with.
Provided by Melissa Ward
Categories Chicken
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Put olive oil and butter in skillet on low heat.
- Add the green onions and minced garlic and saute.
- Add Italian seasoning, salt and pepper.
- Put chicken that has been cut into pieces in the skillet with the garlic onion and seasonings.
- Heat until chicken is no longer pink.
- I usually let the chicken sit with the other ingredients in the skillet for a few moments on low just to get the seasoning set in really well.
- I then put the tomatoes in to just heat through.
- I serve with the rice or noodles.
Nutrition Facts : Calories 702.8, Fat 62.3, SaturatedFat 25.8, Cholesterol 174.1, Sodium 756.5, Carbohydrate 5.1, Fiber 1.5, Sugar 2.6, Protein 31.7
OLIVE GARDEN CHICKEN SCAMPI YUMMY! - COPYCAT
This is just as good as the Olive Garden. On a difficluty scale from 1-5 this is a 3 to make. We just love it! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do than I would appreciate your feedback. Thanks ! ZWT REGION: Italy.
Provided by kiwidutch
Categories Chicken Breast
Time 3h52m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- For white sauce: Heat 1 tablespoons butter in sauce pan, add 2 tablespoons flour and cook for 2 minutes on med. heat. heat stirring constantly. slowly add 3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).
- For scampi sauce: Heat butter over low heat. add the garlic, Italian seasoning, crushed red pepper and black pepper. cook for about 2 minutes on low heat. add the wine and chicken broth. stir until combined. (I usually cook mine for about 30-40 minutes). add 1/4 cup white sauce and cook till slightly thickened.
- Flatten tenders, coat w Wondra flour & brown In a large skillet, in a little olive till nearly done. add the peppers and onions, saute till chicken is done. add the sauce. saute until everything is warmed. add roasted garlic cloves. serve over pasta.
- ROASTED GARLIC: Separate head of garlic into individual cloves still in 'paper'. toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. bake in 350* oven for 30 minute when the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
Nutrition Facts : Calories 1133.8, Fat 42.7, SaturatedFat 21.2, Cholesterol 166.7, Sodium 733.6, Carbohydrate 116.2, Fiber 7.3, Sugar 9.8, Protein 54.7
CHICKEN SCAMPI
This chicken scampi recipe is so delectable that I'm often asked to double it when family members visit over the holidays. I also suggest preparing it with shrimp for a quick convenient alternative that's also delicious. -Janet Lebar, Centennial, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions. Meanwhile, heat a large skillet over medium heat. Add the butter and olive oil; cook the onion and garlic until tender. Sprinkle chicken with salt and pepper; add to skillet. Cook until a thermometer reaches 165°, 3-4 minutes on each side. Remove chicken and keep warm. , In the same skillet, combine the tomato, lemon juice and parsley; heat through. Drain linguine; toss with tomato mixture. Top with chicken and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 619 calories, Fat 35g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 791mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein.
CHICKEN SCAMPI
This is my family's recipe for chicken scampi. I love it, I've never tasted one quite like it. It's real "mantrée," that is, it's good all by itself and all he'll need is a shovel and big bowl. It will make him very happy! I think the recipe originated in an issue of "ABZ's of Cooking" ages ago, and the following recipe was inspired by that original recipe. The best thing about the recipe is that you can probably make it from what you already have on hand, and it's very substantial. I often substitute the linguine with pasta I have on hand and make my own bread crumbs when I'm out (you can make these easily with a few pieces of bread, a 350 degree oven, some italian seasoning, a bag and a rolling pin). I suggest you get your stuff ready to go well ahead of time as it moves pretty quickly once you get started!
Provided by Honeyspidey
Categories Meat
Time 45m
Yield 8 Cups, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Get your ingredients ready to go! Put the butter somewhere to soften, like a sunny window.
- Prep your cheese by shredding it or grating it. If you use a container cheese like Kraft, get that out.
- Place 1/2 a cup of white wine in a 1 cup (like the measuring cup from Pyrex.).
- Get a ramekin/small bowl and mince 4-5 cloves of garlic into it. Add a teaspoon of lemon juice for every clove added. Set this off to the side with the white wine.
- Now prep your breading station. Get two bowls out. Beat 2-3 eggs vigorously in one bowl. In the other, combine your bread crumbs with the salt and pepper.
- Fill your pasta pot full of water, put it on a back burner, and turn the heat on and don't salt the water until you're ready to throw the pasta in the pot.
- Get your largest frying pan and add the oil. Don't turn on the heat yet.
- Now that everything is ready, you can prep the chicken while minimizing the risk of cross contamination. I am fed up with cutting chicken with a knife for this recipe. I just use some good kitchen-quality scissors. Cut away any discolored, fatty or bloody pieces. Then cut the chicken in 1/2 inch strips. Uniformity is important, so try to make the pieces the same size for even cooking.
- Breading: Put a handful of the raw chicken strips/pieces into the egg. Take a couple of pieces out and roll them in your bread crumb mixture. Set them on some wax paper or better still, one of those thin and flexible cutting sheets. Do this until all the chicken is evenly breaded and ready for frying.
- Turn on the oil to 7 (on a scale from 1-9.) I find that Hi-Medium is the perfect temperature for this.
- Salt the almost boiling pasta water with about 2-3 tablespoons kosher salt. Right after, put your colander/strainer in the sink so it's there when you need it.
- The hardest parts are done! But before you put one piece of chicken in that oil, make sure you have a place to put it once it is done. I learned from Alton Brown to avoid setting fried chicken on a paper towel to blot away the excess oil. Instead, line the counter with a few paper towels and place a cooling rack on top of the towels to allow the fat to drip off. Your chicken will be much less greasy as a result.
- Check the oil to see if it sizzles by throwing a drop of water on it. When it's sizzling, add a single layer of the breaded chicken pieces. They should sizzle on contact. The original recipe says to cook the meat for 30 seconds on both sides, but my experience has been roughly 3 minutes per side. Just use your best judgment and avoid undercooking any of the chicken. All it takes is one piece of undercooked chicken to ruin the whole night. Use some tongs to help yourself turn the chicken.
- Place the cooked pieces on the cooling rack.
- Put your pasta in the water once it's boiling and set your timer.
- Once all of the chicken is one the cooling rack, reduce the heat from 7 to 3 or 4. Take a bunch of paper towels and sweep/wipe the pan clean quickly with some paper towels over the garbage can. The pan is still super hot, so be careful. Put the pan right back on the burner.
- Add a ladle or two of the starchy pasta water to the cup you set aside with white wine in it.
- The pan might be smoking a bit, but it will stop when you add the wine and water and the liquid will turn a brown color. This is deglazing the pan and it adds a lot of flavor. If you are the type that thinks everything is flavorless and dull, throw half a bouillon cube into the pan and allow it to dissolve.
- Add the stick of butter to the frying pan. After it's all dissolved and clear, add the lemon and garlic to the wine and butter sauce.
- Once the pasta is the tenderness you prefer, turn off the burner, strain the pasta quickly in the colander and return it to the pot with 2 tablespoons of butter. You can turn up the heat a bit to aid melting. I like to add a bunch of Parmesan here, like a cup of it. This is a matter of your taste. If you typically don't like a lot of cheese on your pasta, wait until dinner is on the table and use it as needed.
- Add the chicken back to the frying pan with the sauce. Mix well, and be careful not to over cook the chicken.
- Add the chicken to the pot with the butter and noodles and mix gently. Dinner is done.
Nutrition Facts : Calories 897.4, Fat 50, SaturatedFat 18.8, Cholesterol 174.9, Sodium 611.8, Carbohydrate 72, Fiber 3.5, Sugar 3.5, Protein 35.4
BAKED ITALIAN CHICKEN SCAMPI
Chicken pieces breaded in a Parmesan, Italian seasoned breading and baked in a garlic, olive oil butter sauce. I like to serve some pasta with marinara sauce on the side. Perfect busy weeknight dinner as it's only 5 minute prep while oven is heating up and 25 minutes to bake.
Provided by TheDancingCook
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place olive oil, butter and garlic in a 13x9 casserole dish and place in oven during preheat, to melt.
- Cut chicken in bite sized cubes.
- In a ziploc bag, add bread crumbs, parsley flakes, salt, garlic powder and parmesan.
- Add chicken pieces and shake to coat chicken in breading.
- Add chicken to 13x9 dish and bake for 13 minutes.
- Stir and return to oven to bake for another 12 minutes.
Nutrition Facts : Calories 780.3, Fat 48.3, SaturatedFat 13.9, Cholesterol 181.7, Sodium 1709.8, Carbohydrate 28.1, Fiber 2.4, Sugar 2.4, Protein 56.7
CHICKEN SCAMPI
A delicious restaurant style meal without a lot of work. The dried herbs make this low prep; great for a weeknight.
Provided by Kaarin
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into 1 inch thick strips.
- In a large skillet, melt the butter with the oil over medium heat. Stir in the herbs, garlic and lemon juice.
- Add the chicken and saute about 5 minutes, until just starting to brown.
- Lower the heat and cook for about 10 minutes longer, until the chicken juices run clear. Salt to taste.
- Add more oil as needed (If your flame is too hot you will need more.).
- Serve chicken and sauce over linguine or fettucine noodles.
Nutrition Facts : Calories 343.6, Fat 25.8, SaturatedFat 11.3, Cholesterol 106.5, Sodium 571, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 26.5
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- Bring a large pot of water to a boil to cook pasta (cook according to directions on package, to al dente. I find it's best to start cooking the pasta in the boiling water when the wine is reducing just before step 7).
- Dab chicken pieces dry with paper towels. Toss with flour, Italian seasoning and salt and pepper (I use about 3/4 tsp salt 1/4 tsp pepper).
- Meanwhile melt 3 Tbsp butter with 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat.
- Add chicken in a single layer and let sear until browned on bottom, about 4 minutes, turn and let cook through about 2 - 3 minutes.
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- In a medium-sized saucepot, boil water and salt it. Add your pasta, and cook according to the package instructions. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
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- Melt butter in the skillet, and add the onions and the bell peppers. Cook for a couple of minutes or until the peppers are slightly softened, then add the garlic and cook for a minute.
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