CHICKEN SCAMPI

Chicken scampi is the perfect alternative for anyone who doesn’t like seafood but loves scampi. Angel hair pasta goes great with this scampi dish, because of it’s thinness. Serve with a nice crusty Italian French bread and a crisp green salad. What could be better!

 

* Ingredients:

* 1 1/2 lb. skinless, boneless chicken breast halves (4 to 6), cut into cubes

Chicken tenders also work great

Kosher salt and freshly ground black pepper

2 tablespoons butter

2 teaspoons minced garlic

1/4 cup dry white grape juice

1 tablespoon freshly squeezed lemon juice

2 teaspoons finely chopped parsley leaves

1/4 teaspoon grated lemon zest

hot cooked pasta

* Directions:

*

1. Put the chicken on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the chicken so it lays flat and is evenly spaced.

2. Heat a large skillet over medium heat. Season the chicken with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to almost high, and invert the plate of chicken over the pan so the pieces fall into the pan all at once.

3. Cook the chicken, until no longer pink (about 7 minutes). Add the garlic and cook for 1 minute. Turn the chicken over and cook for 2 minutes more.

4. Transfer the chicken to a bowl.

5. Return the skillet to the heat and pour in the white grape juice and lemon juice. Boil the liquid until slightly thickened, about 30 seconds.

6. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce.

7. Pour the sauce over the chicken, season with salt and pepper to taste and toss to combine. 8. Serve over hot cooked pasta.