Monday, January 16, 2012

chicken scampi

  • 3-4 Boneless, skinless Chicken breasts
  • 3 eggs
  • 1/2 c. Italian Bread Crumbs
  • 1/4 c. grated Fresh Parmesan Cheese
  • 2 Tbsp. Olive Oil
  • 1/2 stick Butter (1/4 c.)
  • 1/4 c. Olive Oil
  • 2 Cloves of Garlic
  • 3 Tbsp. Fresh Lemon Juice
  • 1/2 c. Dry White Wine
  • 1/3 c. Half and Half
  • 2 Tbsp. Parmesan Cheese

Cut chicken into 2 x 3 inch (approx.) chunks.

Crack eggs into a bowl and beat. Mix bread crumbs and parmesan cheese in a large plastic bag. Dip chicken chunks in egg and place in bag of bread crumbs. Shake vigorously to coat chicken. Remove from bag and place on a plate. Heat olive oil in a fry pan on medium high heat. (I use an electric fry pan on 350 degrees.) Add chicken and fry on 4-5 minutes on each side until nice and brown. Remove from pan.

Wipe out fry pan and reheat. Melt butter on low heat. Add olive oil and mix together. Add garlic and slowly saute 2-3 minutes. (Be careful not to burn the garlic--it smells and tastes horrible when burned.) Add lemon juice to butter/olive oil mixture and stir. Add chicken and cook in lemon sauce 2-3 minutes.

Add wine and stir. Mix half and half and parmesan cheese and blend into the chicken mixture. Cook an additional 2-3 minutes. Serve over pasta.

REVIEW: Made this as stated, oh so good! This dish had an amazing flavor! PERFECT!!

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