My family loved this lighter version of chicken scampi. Even my 92 year old mom (who doesn't like white meat chicken) thought this was delicious and ate a large serving. The chicken was moist and bursting with flavor after being heated through in the divine garlic and wine pan sauce. I served it with sautéed eggplant and mint tossed with orecchietti pasta. The meal earned rave reviews from hubby. ATK recipes are always good!
Your chicken scampi recipe looks really easy to make. I think I'll have a crack at it. Thanks for all of your wonderful, helpful, and delicious recipes, God bless.😄🌹
I just finished making this, the only thing I changed was adding panko bread crumbs to the chicken tenders which made them crunchy as opposed to crispy. Definitely a keeper!
Was very surprised not to see a lemon wedge being squeezed over it before serving - I think the citrus would be a nice counterpoint to the richness of the sauce.
That looks amazing and simple. Thank you for another great recipe. Question: how do you avoid buying chicken breasts that do not have the woody breast issue? It’s so nasty.
The Olivie Garden in my area, the dish is served with red and green bell peppers along with red onions in the dish. I also see herbs just not sure of what kind. This looks good though.
Lost my comment somewherw...but Scampi refers tonprawns...or more correctl langostines. Chicken scampi is not a thing...maybe chicken langostine style!
I have a bit of a critique. I was taught to slice/chop bell peppers with the inside up to the knife. A knife could slide on the waxy outside and result in injury. On the positive, I love the hints about the flour and butter
?? While Cook's Country's focus is apparently classic and regional American cuisine and ATK's is a bit wider ranging, CC=ATK so this is their "take". It's also delicious (but I need to make more sauce).
I've made this. With good chicken it does not dry out even if I accidentally over cook it (168f, 172F 😮), the chicken is still soft and juicy and delicious.
