Chicken Scampi

Chicken Scampi 

 

 

 

 

 

 

 

 

 

 

 

 

Lightly breaded chicken pieces fried to golden brown and then combined with pasta in a lemon garlic butter sauce. Who says you have to make Scampi with Shrimp?  Chicken is perfect for this dish.  This is so fresh and light and always a big hit with friends and family.

 Chicken Scampi

3 tablespoons flour

1 teaspoon Italian seasoning

1 ½ lbs. boneless skinless chicken breast cut in bite size pieces

2 tablespoons olive oil

4 tablespoon butter

4 cloves garlic minced

¾ cup dry white wine 

⅛ teaspoon red pepper flakes

12 ounces thin spaghetti

2 tablespoons lemon juice

¼ cup chopped parsley

⅔ cup grated Parmesan Cheese

Salt and pepper to taste

 

 

 

 

 

 

 

 

 

Whisk together the flour and Italian seasoning. Dry the chicken pieces with paper towels. The drier the better so they fry up golden. Dredge the chicken pieces in the flour mixture.

 

 

 

 

 

 

 

 

 

 

 

Heat the olive oil in a large skillet over medium heat. Add the chicken pieces in a single layer and cook until browned on both sides. Cook until the chicken is cooked through. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer the chicken pieces to a bowl or plate.

 

 

 

 

 

 

 

 

 

 

 

 

Melt the butter in the same skillet over medium low heat. Add the garlic and cook for 1 minute while stirring continuously. Carefully add the wine and red pepper flakes. 

 

 

 

 

 

 

 

 

 

 

 

 

Return the heat to medium and cook until it is reduced by half. Make sure you scrape the bottom of the pan to get the brown bits off. Meanwhile bring a large pot of water to a boil and cook the spaghetti according to package directions. Drain well.

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove the skillet from the heat and whisk in the lemon juice. Add the chicken back to the skillet cooking for just a minute to warm it up. 

Add the well-drained pasta to a large serving bowl and pour the sauce and the chicken over the top. Sprinkle with freshly grated Parmesan cheese and toss to coat. 

 

 

 

 

 

 

 

 

 

 

 

 

 Season with salt and pepper to taste. Add lemon slices and a little sprinkle of parsley. For best results serve promptly.

 

 

 

 

 

 

 

P

Simple Skillet Sausage and Potatoes

 

Simple Skillet Sausage and Potatoes

I’ve been known to take some shortcuts and produce some pretty memorable meals but this is ridiculous!  I overdid it this time.  I really took some shortcuts this time.  No need to peel potatoes. No need to even season this dish.  No need to stand over a hot stove.   Just three ingredients and about 10 minutes and you have a dish you will make over and over again.  It’s just that good!  It’s the perfect dish for Fall!

Simple Skillet Sausage and Potatoes

1 bag Simply Potatoes Diced Potatoes with Steakhouse seasoning 

1 lb. Smoked Kielbasa Sausage, sliced in ¼ inch rounds 

2 cups shredded Monterrey Jack Cheese

Heat about a tablespoon of oil in a large skillet over medium high heat.  Pour in the steakhouse potatoes and sauté until lightly golden. 

Add in the sausage and continue to cook both the potatoes and sausage until both are lightly crisp and brown. About 5-7 minutes.

Sprinkle cheese all over the top and cover with lid for about 2 minutes until the cheese is melted.

Sit back and relax and enjoy a wonderful shortcut meal that took you all of 10 minutes to make! 

Photography is the property of and copyrighted to ©Welcome Home

Crispy Chicken Salad With Honey Mustard Dressing

Crispy Chicken Salad With Honey Mustard Dressing

 

 

 

 

 

 

 

 

 

 

 

I used to go to Applebee’s just to get one of their salads.  Once I got there it was always a matter of me making the decision to order the Oriental Chicken Salad or the Crispy Pecan Chicken Salad. Did I want those rice noodles and almonds with the Oriental vinaigrette or did I want the wonderful bits of cranberries, pecans, blue cheese crumbles, and that sweet and tangy honey mustard dressing?  It was always a hard decision until one day I said, why not have both!  I decided I would make no more decisions.  If I want both…I shall have both.  So I made the salad and put in what I wanted…both.  Making this salad is so easy, thanks for frozen breaded chicken strips and pre-cut bagged lettuce.

 Crispy Chicken Salad

  

 

 

 

 

 

 

 

 

 

 

 

Honey Mustard Sesame Dressing

 1/3 cup honey

1/2 cup mayonnaise

2 teaspoons Dijon mustard

2 tablespoons rice wine vinegar

1/2 teaspoon sesame oil

4 pieces Tyson’s Crispy Chicken Strips

4 cups mixed greens

1/4 cup sliced almonds

 

In a small bowl, whisk together the honey, mayo, mustard, vinegar, and sesame oil. Refrigerate while you prepare the salad.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake the chicken strips according to the package directions (about 20 minutes.) Remove cut up into bite sized pieces.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I like to air fry my chicken for that extra crunch. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Divide lettuce among individual bowls or plates, top with the chicken pieces, almonds, and cranberries. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Top with blue cheese crumbles and then drizzle the dressing on top.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve right away and enjoy!

 

 

TIPS:

 

I love Tyson’s Crispy Chicken Strips for the flavors and the crunch.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mixed greens – Any mixed greens you prefer. I like a mix of romaine and iceberg. 

 

Sliced almonds – Provides a nice nutty flavor.

 

Pecan pieces…. Just love pecans! 

 

Dressing – I make the honey sesame dressing from scratch. It’s a simple but amazing mixture of honey, mayonnaise, Dijon mustard, rice wine vinegar, and sesame oil.

 

 

 

 

 

 

 

 

 

 

 

 

 Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.