Chicken Scampi
Pan-seared chicken and pasta bathed in a delicious garlic butter sauce with white wine and fresh lemon, Enjoy!
Servings: 6
Ingredients
- 1 1/4 lbs. boneless skinless chicken breast cut into 1-inch pieces
- 2 T. all-purpose flour
- 2 tsp. Italian seasoning
- 3/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 8 T. butter cut into 1 T. pieces
- 1 T. olive oil
- 6 cloves garlic minced
- 12 oz. thin spaghetti
- 1 c. dry white wine chardonnay, Sauvignon Blanc, etc.
- 1/4 tsp. red pepper flakes
- 1 T. fresh lemon juice
- 1/3 c. chopped parsley
- 2/3 c. shredded Parmesan cheese for serving
Instructions
- Bring a large pot of water to a boil.
- In a medium bowl, combine flour, Italian seasoning, salt, and pepper. Pat dry chicken pieces with a paper towel. Add chicken to the flour mixture; toss to coat.
- In a large skillet, melt 3 tablespoons butter with 1 tablespoon olive oil over medium-high heat.
- Add chicken in a single layer and sear until browned, about 4 minutes, turn and cook through about 2-3 minutes more. Remove from heat and transfer chicken mixture to a bowl or large plate. Tent with foil to keep warm.
- Add pasta to boiling water. Cook until pasta al dente according to package directions.
- Meanwhile, return skillet to the stove over medium-low heat. Melt 1 tablespoon butter. Add garlic, sauté about 10-15 seconds (do not brown it). Pour wine and red pepper flakes into the butter garlic mixture, simmer until reduced by 3/4 about 5 minutes.
- Add remaining 4 tablespoons butter to the skillet, once melted remove from the heat and stir in lemon juice.
- Add reserved chicken, drained pasta, and parsley to the skillet, gently toss to coat in sauce.
- Serve warm on a large platter or bowl. Garnish individual servings with Parmesan cheese.
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