Ashley Moore makes Chicken Scampi.
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28 Comments
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My family loved this lighter version of chicken scampi. Even my 92 year old mom (who doesn't like white meat chicken) thought this was delicious and ate a large serving. The chicken was moist and bursting with flavor after being heated through in the divine garlic and wine pan sauce. I served it with sautéed eggplant and mint tossed with orecchietti pasta. The meal earned rave reviews from hubby. ATK recipes are always good!
I just finished making this, the only thing I changed was adding panko bread crumbs to the chicken tenders which made them crunchy as opposed to crispy. Definitely a keeper!
Was very surprised not to see a lemon wedge being squeezed over it before serving — I think the citrus would be a nice counterpoint to the richness of the sauce.
You need to take the whole tendon out not just the tip of it., and why keep taking the oil out and putting oil again. Doesn't make sense.
Everything, except for the butter loathing at the end! delicious!
This reminded me more of a picatta recipe then a scampi. I guess they are both similar.
I'm going to use sundried tomatoes and basil instead of peppers and parsley. FIGHT ME!!!
"…It's because we added that flour and a LITTLE BIT of butter." Just a little bit. 🤣❤🤣
Fair, not great. ATK needs to take this on.
The Olivie Garden in my area, the dish is served with red and green bell peppers along with red onions in the dish. I also see herbs just not sure of what kind. This looks good though.
I made this recipe tonight. It was delicious.
Pff, Chicken Scampi. Why do you people have to change the names of dishes every time? These exist as "Goujons", since before time. 'Nuff said..!
Hi!
What can you substitute the white wine with?
What is going on with ATK? What happened to building flavors in pans?
What's the deal with breading egg first?
Beautiful job!
Why do people keep insisting on frying with olive oil??? Its not for frying!
Looks so good !!!
So lovely & SCRUMPTIOUS & as my baby
call her mama , mamalicious 😂😋 + 🕯🌹🌸🌷👌🙏🙌👏👏👏👏
That looks amazing and simple. Thank you for another great recipe. Question: how do you avoid buying chicken breasts that do not have the woody breast issue? It’s so nasty.
Looks delicious
I remove the tendon by the fork method. You remove much more of the tough tendon!
If anyone trims their meat these days have more money then God! Soon you will wish you had those scraps! Waste nothing!
160°? They are already dried out!
Looks like another dish to add to my repertoire! Thank you!
It looks really good, but it's not scampi
Really?! 4 T of butter + 6 T of EVOO? and that's the Lighter version? I suppose leaving out the cream and the pasta is the trick?