Sunday, August 8, 2010

Chicken Scampi

I mentioned yesterday that my husband and I are feeling a bit under the weather. Not bad enough to keep me home from a wedding shower I had to attend, but yucky enough to want to stay home and eat comfort food after it was over.

I was at a total loss for dinner ideas, but my husband came up with the idea of chicken scampi, and that sounded perfect to me. Later he confessed that he was inspired by his lunch on Friday. Apparently he forgot to eat breakfast before he left for work, and he felt like a treat by the time lunch rolled around. He went to Urban Lobster Shack and got a lobster roll scampi style. The chicken scampi wasn't the most photogenic meal, but it was quick and delicious. The combination of butter, garlic, lemon and white wine is always a hit with me. I'm allergic to shell fish, so this is how he translated it for me.

Chicken Scampi
1 lb chicken, chopped
1 C flour
salt and pepper
olive oil
2 T butter
2 T garlic
2 T oregano
1 C white wine
juice of half a lemon
Parmesan cheese

Start a large pot of water for the pasta. Season flour with a pinch of salt and pepper. Dredge the chicken in the flour. Coat a hot skillet with olive oil and add chicken. Cook until the chicken is done (about 5 minutes, but it depends on the size of your pieces). Remove chicken from the pan. Start the pasta. Add butter, garlic, oregano, wine to the same pan used for the chicken. Cook over medium-low heat for one minute while scraping off any flour from the chicken to help thicken your sauce. Turn off the heat and add the lemon juice. Add chicken back to the pan and combine with sauce. Serve over pasta. Garnish with Parmesan cheese and an extra shake of oregano.

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