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

Shrimp Corn Chowder

 

 

 

 

 

 

 

 

 

 

 

 

 

Let’s face it, summer left and the chilly nights and breezy cool days are here.  It’s the perfect weather for soup!  And I make every kind of soup you can think of and then some.  I love soup and my freezer is stocked with homemade soups. Mostly hearty, thick and creamy soups, my favorite.  This is one of my best soup recipes and I make it often.  I start off with a base of bacon drippings to make the soup base.  Whoa, did someone says bacon?

 

Shrimp Corn Chowder

 

4 strips of bacon

2 tablespoons butter

1 small onion, diced

1 carrot, diced

1 stalk celery, diced

2 garlic cloves, minced

    1/4 cup all-purpose flour

1 cup low sodium chicken broth (or more if needed)

1 cup milk

1 bay leaf

1 cup heavy cream

2 large potatoes cut into cubes

4 cups of frozen or canned corn, drained

½ pound medium shrimp, de veined, peeled, no tails

2 teaspoons Old Bay Seasoning

    Salt and finely ground pepper to taste

 

Place bacon in a large pot over medium high heat. Cook until golden brown. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lower heat to medium. Add butter to the same pot. Once melted, add onion and cook for 2-3 minutes or until translucent.  Add in the garlic and cook for another minute. Then, add in your carrots and celery and saute for 5 minutes.

 

 

 

 

 

 

 

 

Add the flour and stir until you have a paste. Continue to cook and stir for at least 2 minutes to cook out the flour taste.

Add chicken broth, milk, potatoes, Old Bay seasoning and the bay leaf. Turn heat back up to medium high.  Allow soup to come to a slow boil.  Turn heat down to low.

 

 

 

 

 

 

 

 

 

 

Stir in corn and heavy cream and cook for 10-15 minutes or until potatoes are cooked through and tender.  If you want a thinner consistency, add more chicken broth until you get the consistency you want.  On the other hand, if you want a thicker consistency, mix ¼ cup of corn starch with enough water to make a paste and stir into soup.  

 

 

 

 

 

 

 

 

 

Once you have the right consistency, stir in your shrimp and cook for 5 more minutes. Adjust seasonings to taste.

Ladle into bowls and garnish with chopped bacon and parsley.

 

 

 

 

 

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