Chicken Scampi

 Chicken Scampi - A restaurant favorite, easily made at home, featuring chicken, onions, peppers and a white wine sauce.

Yum

The other day, I posted the question on Facebook "What is your favorite pasta dish?".  Whenever I'm having a little rut in the idea department, I like to ask these types of questions to give me inspiration. I had a few lasagna answers but I had just made lasagna, so that was out.  I think I saw a few chicken parmesan answers, but we just had that last week, so again, out.  One answer though, caught me. Chicken Scampi. I have to admit, it was one of my friends who mentioned it.  I laughed when I saw it because as long as I've known her ,this has been one of her favorites.  I think she first had it at The Olive Garden, if I remember correctly.  And if I also remember things correctly, her husband is the one who cooks it at home. I feel like Chicken Scampi is one of those dishes that everyone who makes it, makes it just a little bit different.  I feel the same way about Chicken Broccoli Ziti.  I'm not sure if this is anything like her version(or should I say his?), but it's the version I remember making years ago with a few minor tweaks of course. I like to coat my chicken in cornstarch.  I like the texture it gives the chicken.  You can use flour if you prefer.  So basically I coat my chicken pieces in seasoned cornstarch and brown it in olive oil.  Once it's browned, I remove the chicken from the pan and set it aside.  I then add a little more oil to the pan and add my onions and peppers and then the garlic.  After a few minutes I deglaze the pan with a little white wine.  Those little bits of "stuff" that stick to the bottom of the pan should come up easily and they hold a lot of flavor!  Finally, I add some lemon juice and vegetable broth and return the chicken back to the mixture to finish cooking.  At the very end I stir in a little butter and fresh parsley and serve it over pasta.  Easy, right?  

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Chicken Scampi

Christine

5 from 2 votes

Print Recipe

Ingredients

  

• 1 lb chicken tenders cut into bite size pieces
• 2 T cornstarch + 1 T cornstarch divided
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 T olive oil
• 1 orange bell pepper sliced thinly
• 1 yellow bell pepper sliced thinly
• 1 red onion sliced thinly
• 2 garlic cloves minced
• ¼ C white wine
• 1 T lemon juice fresh
• ¾ C vegetable broth or chicken + 2 T broth
• 2 T parsley freshly chopped
• 1 T butter
• 12 oz spaghetti or other long pasta, prepared according to package instructions

Instructions

 

• Place cornstarch, salt and pepper in a bowl. Toss chicken in mixture to coat.
• Heat 1 T olive oil in a large skillet, over medium/high heat. Add coated chicken and brown both sides (about 5 -7 minutes). Remove chicken from pan and set aside on a plate.
• Return skillet to stove. If pan is very dry, add 1 T olive oil. Add onion and peppers. Cook 3 minutes, stirring often and then add in the garlic. Cook 1 minute more. Stir in the white wine and lemon juice. Using a rubber spatula, scrape up the bits on the bottom of the pan (deglazing). Cook until wine is reduced by half. Add ¾ vegetable or chicken broth. Return chicken back to pan. Simmer 3-5 minutes. In a small bowl combine remaining 1 T cornstarch and 2 T broth and then stir into chicken mixture. Allow to simmer until chicken is cooked thru.
• Add prepared pasta to pan, tossing well to coat. Stir in 1 T butter and parsley to finish.

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