Chicken scampi (Olive Garden style)

Chicken Scampi

Chicken:

2 chicken breasts flattened using a meat mallet, cut into nugget sized peices

1 egg

1 1/2 cups Breadcrumbs (I make my own using whole wheat bread)

1 tsp Italian seasoning

Some olive oil for shallow frying

Salt and pepper to taste

1/2 green bell pepper sliced

1/2 red bell pepper sliced

1/2 small red onion sliced thinly

Scampi sauce:

1 tbs butter

2 tbs very finely chopped garlic

1/2 tsp crushed red pepper flakes

3/4 white wine

1 cup chicken broth

white sauce (recipe follows)

White sauce:

3/4 cup hot milk

1/2 tbs butter

2 tbs flour

1/2 lb angel hair pasta, cooked al dente

Directions:

Chicken:

1) Add two slices of bread in a food processor and pulse till you get fine breadcrumbs, add Italian seasoning and pulse a few more times, place breadcrumbs in a medium sized bowl

2) Whisk the egg in a small bowl, add salt and pepper to taste

3) Add 4-5 chicken pieces into the egg

4) Place the egg drenched chicken into the breadcrumb bowl (coat each piece with breadcrumbs), then transfer to a rack or plate, do this to all the chicken pieces

5) In a large frying pan add a few tablespoons of olive oil (just a tiny bit we're not deep frying) and place 4-5 pieces of chicken into the pan, "fry" about 2 minutes per side, place on paper towel

6) Add green pepper, red pepper and red onion to the pan and saute, set aside

Scampi sauce:

1) Heat butter in a pan

2) Add garlic

3) Add red pepper flakes

4) Add Italian seasoning

5) TAKE THE PAN OFF THE HEAT, add the wine, return to cooking surface and simmer 5 minutes

6) Add chicken broth

7) Add white sauce

8) Let the sauce cook for about 30 minutes on low heat

White sauce:

1) Heat butter in a sauce pan

2) Add 2 tbs flour and cook for two minutes

3) Add hot milk and whisk

Serve:

1) Place angel hair on a plate

2) Place a few chicken pieces on top

3) Add pepper and onions

4) Spoon scampi sauce over everything!