A while back I made Shrimp Scampi and it was so good I decided to make Chicken Scampi.
“Scampi is a culinary name for some species of lobster, notably the ‘true’ scampi Nephrops norvegicus,…” In both the United Kingdom and the USA, the word has come to define the method of preparation rather than the ingredient, although referring to quite different methods in the two countries. This being said, I’m going to “scampi” just about everything before I’m done.
1 1/2 pounds chicken pieces
1/3 cup clarified butter
4 cloves garlic, minced
6 green onions, thinly sliced
1/4 cup dry white wine
Juice of 1 lemon
Fresh parsley for garnish
salt and pepper, to taste
1/3 cup clarified butter
4 cloves garlic, minced
6 green onions, thinly sliced
1/4 cup dry white wine
Juice of 1 lemon
Fresh parsley for garnish
salt and pepper, to taste
- Clean and rinse chicken pieces, dry well and set aside.
- Heat butter in large skillet over medium heat.
- Cook garlic 1 or 2 minutes or until softened but not browned.
- Add chicken pieces, green onions, wine and lemon juice; cook until chicken is cooked through.
- Do not overcook.
- Add chopped parsley and salt and pepper before serving.
- Garnish with lemon slices and parsley sprigs if desired.
- Serve with buttered noodles and a green veggie. I tossed them all together for a one pot meal.