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Tuesday, April 26, 2011

Chicken scampi (Olive Garden style)

Chicken Scampi
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

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

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!

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