CHICKEN SCAMPI II
All the flavor and taste of shrimp scampi! Serve over rice or with spaghetti. Do not forget to serve with crusty rolls or bread to sop up the sauce! Enjoy!
Provided by CYNDEE1942
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a large skillet, heat the butter and oil over medium high until the butter melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
- Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter can be added if needed.
Nutrition Facts : Calories 458.4 calories, Carbohydrate 1.4 g, Cholesterol 129.4 mg, Fat 38 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 16.8 g, Sodium 677.5 mg, Sugar 0.1 g
CHICKEN SCAMPI PASTA
Chicken takes the place of shrimp in this dish inspired by the Olive Garden classic -- making it even more weeknight friendly. Serve over angel hair pasta and you'll be in and out if the kitchen in less than 30 minutes. Molto bene!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.
- Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.
- Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.
CHICKEN SCAMPI RISOTTO
Make and share this Chicken Scampi Risotto recipe from Food.com.
Provided by Charmie777
Categories One Dish Meal
Time 1h
Yield 6 1 cup servings, 6 serving(s)
Number Of Ingredients 13
Steps:
- Beat egg in a large bowl. Add chicken pieces and toss to coat.
- Combine bread crumbs with 1/4 cup grated cheese in a large bowl.
- Add chicken and toss well.
- Heat 3 tablespoons oil in a large, non-stick skillet over medium high heat.
- Add half of chicken and stir fry about 5 minutes or until browned and cooked through.
- Drain on paper towels.
- Repeat with remaining chicken and 3 more tablespoons oil.
- In same skillet, heat remaining 3 tablespoons olive oil over medium high heat.
- Add onion and garlic and cook until onion is softened, but not browned.
- Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown.
- Add wine, stirring CONSTANTLY, and let wine totally evaporate.
- When wine is evaporated, begin adding broth (make sure you keep the broth simmering in another pot!).
- 1/2 cup (or one ladle) at a time, letting each addition evaporate before adding the next.
- After fourth addition of broth is added, begin tasting rice after each addition has evaporated.
- Rice should be al dente when done.
- After 4th addition, add chicken.
- When risotto is to the desired consistency, remove from heat and stir in butter, grated cheese and parsley.
- Serve immediately.
Nutrition Facts : Calories 886.9, Fat 47.4, SaturatedFat 14.2, Cholesterol 159.3, Sodium 870.6, Carbohydrate 63.2, Fiber 2.7, Sugar 2.1, Protein 45.3
RISOTTO SCAMPI FRA DIAVOLO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken stock and diced tomatoes in a saucepan, bring to a simmer and keep at a simmer.
- Heat a large Dutch oven over high heat. In a bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 teaspoon of the crushed red pepper and some salt.
- Add the shrimp in an even layer to the Dutch oven. Without stirring the shrimp, sear each side hard until golden brown and just barely cooked through, about 2 minutes a side. Transfer the shrimp to a baking sheet.
- Lower the heat to medium and add the remaining 3 tablespoons olive oil. Add the onion, some salt and pepper and the remaining 1 teaspoon crushed red pepper and saute until the onion is translucent, about 5 minutes. Add the rice, stir to coat and cook until lightly toasted, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the vodka, scraping the bits off the bottom. Simmer for 1 minute, then add 1 cup of the hot stock mixture and cook, stirring occasionally, until all the stock is absorbed. Continue to cook, adding the stock mixture a ladle at a time, until the rice is creamy but still somewhat firm in texture, 15 to 20 minutes.
- Add the shrimp and any accumulated juices to the pan. Add another ladle of the stock mixture, cover and gently simmer until the shrimp is perfectly cooked, 3 to 4 minutes. Add the parsley and butter and stir. Season with salt and pepper. Garnish with more crushed red pepper if desired and serve with grilled bread.
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.
ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS
Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
- Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
- Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.
Nutrition Facts : Calories 774 calories, Carbohydrate 77.3 g, Cholesterol 72.2 mg, Fat 29.1 g, Fiber 1.6 g, Protein 44.8 g, SaturatedFat 8.3 g, Sodium 2840.1 mg, Sugar 4.7 g
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BEST CHICKEN SCAMPI RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
Estimated Reading Time 7 mins
- 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.
- Dredge the chicken tenders in flour seasoned with Italian seasoning, 1 teaspoon of salt, and pepper.
- Heat olive oil in a skillet, and brown the chicken (about 3 minutes on each side) until the chicken is cooked through. Remove the chicken from the skillet, cover and set aside.
- 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.
CHICKEN SCAMPI - COOKING CLASSY
From cookingclassy.com
5/5 (16)Total Time 35 minsCategory Main CourseCalories 630 per serving
- 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.
CHICKEN SCAMPI - JO COOKS
From jocooks.com
4.9/5 (32)Calories 645 per servingCategory Dinner, Lunch, Main Course
- Cook pasta: Cook the the pasta according to package instructions in a large pot of salted boiling water.
- Prep the chicken: Pat dry the chicken pieces then place them in a bowl. Add the cornstarch, Italian seasoning, salt, pepper and toss everything together.
- Fry the chicken: In a large skillet, add 2 tbsp of the olive oil and 2 tbsp of the butter and heat over medium high heat until the butter is melted. Add the chicken pieces to the skillet, in a single layer, and sear until browned all around, about 5 minutes. Transfer the chicken, along with remaining butter to a plate.
- Make the sauce: Add the remaining butter and olive oil to the skillet and cook until the butter has melted. Add the garlic, and red pepper flakes and cook for 30 seconds to 1 minute until the garlic is aromatic. Pour the wine into the garlic butter mixture and cook for 2 minutes until the wine reduces a bit and the alcohol cooks off.
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