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Wednesday, July 11, 2012

RECIPE WED #2: Chicken Scampi

Adapted this recipe from this site,we love shrimp scampi, but if you don't have fresh shrimp it will taste rubbery-icky yuck...
so when I found this I thought, well duh!  

Why didn't I think of that??
This looks like mine!
  • 1 1/2 lb. skinless, boneless chicken breast halves (4 to 6), cut into cubes Or 2 Lbs split chicken breasts
  • Kosher salt and freshly ground black pepper
  • 2 Tablespoons Ghee
  • 2 teaspoons minced garlic
  • 1/4 cup dry white Lambrusco wine
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely chopped parsley leaves
  • 1/4 teaspoon grated lemon zest
  • hot cooked pasta
1. Rinse chicken well and pat them completely dry with a paper towel. .
2. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add Ghee to skillet & once ghee is melted and a flick of water sizzles &  {GENTLY} place chicken in skillet skin side down.
3. Cook the chicken, (about 7-9 minutes) skin side down until brown and crispy, don't flip until the skillet releases the skin. It's not ready if the chicken sticks. Turn down over and cook 3-5 min more until juices run clear and no longer pink.
4. Add the garlic and cook for 3 minutes more.
5. Transfer the chicken to a bowl.
6. Return the skillet to the heat and pour in the white Lambrusco wine and lemon juice. Boil the liquid until slightly thickened, about 30 seconds.
7. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce.
8. Pour the sauce over the chicken, season with salt and pepper to taste and toss to combine.
9. Serve over hot cooked pasta.

Notes: Sometimes I use the bscb as the original recipe states other times I remove the meat from bones, esp since daughter freaks out over the bones, and other times I serve skin crispy bone on over pasta that has soaked in all the scampi goodness.

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