Chicken Scampi Recipe

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Chicken Scampi
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Ingredients
15
Count
Nutrition
1160
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Get your ingredients ready to go! Put the butter somewhere to soften, like a sunny window.
  2. Prep your cheese by shredding it or grating it. If you use a container cheese like Kraft, get that out.
  3. Place 1/2 a cup of white wine in a 1 cup (like the measuring cup from Pyrex.).
  4. Get a ramekin/small bowl and mince 4-5 cloves of garlic into it. Add a teaspoon of lemon juice for every clove added. Set this off to the side with the white wine.
  5. Now prep your breading station. Get two bowls out. Beat 2-3 eggs vigorously in one bowl. In the other, combine your bread crumbs with the salt and pepper.
  6. Fill your pasta pot full of water, put it on a back burner, and turn the heat on and don't salt the water until you're ready to throw the pasta in the pot.
  7. Get your largest frying pan and add the oil. Don't turn on the heat yet.
  8. Now that everything is ready, you can prep the chicken while minimizing the risk of cross contamination. I am fed up with cutting chicken with a knife for this recipe. I just use some good kitchen-quality scissors. Cut away any discolored, fatty or bloody pieces. Then cut the chicken in 1/2 inch strips. Uniformity is important, so try to make the pieces the same size for even cooking.
  9. Breading: Put a handful of the raw chicken strips/pieces into the egg. Take a couple of pieces out and roll them in your bread crumb mixture. Set them on some wax paper or better still, one of those thin and flexible cutting sheets. Do this until all the chicken is evenly breaded and ready for frying.
  10. Turn on the oil to 7 (on a scale from 1-9.) I find that Hi-Medium is the perfect temperature for this.
  11. Salt the almost boiling pasta water with about 2-3 tablespoons kosher salt. Right after, put your colander/strainer in the sink so it's there when you need it.
  12. The hardest parts are done! But before you put one piece of chicken in that oil, make sure you have a place to put it once it is done. I learned from Alton Brown to avoid setting fried chicken on a paper towel to blot away the excess oil. Instead, line the counter with a few paper towels and place a cooling rack on top of the towels to allow the fat to drip off. Your chicken will be much less greasy as a result.
  13. Check the oil to see if it sizzles by throwing a drop of water on it. When it's sizzling, add a single layer of the breaded chicken pieces. They should sizzle on contact. The original recipe says to cook the meat for 30 seconds on both sides, but my experience has been roughly 3 minutes per side. Just use your best judgment and avoid undercooking any of the chicken. All it takes is one piece of undercooked chicken to ruin the whole night. Use some tongs to help yourself turn the chicken.
  14. Place the cooked pieces on the cooling rack.
  15. Put your pasta in the water once it's boiling and set your timer.
  16. Once all of the chicken is one the cooling rack, reduce the heat from 7 to 3 or 4. Take a bunch of paper towels and sweep/wipe the pan clean quickly with some paper towels over the garbage can. The pan is still super hot, so be careful. Put the pan right back on the burner.
  17. Add a ladle or two of the starchy pasta water to the cup you set aside with white wine in it.
  18. The pan might be smoking a bit, but it will stop when you add the wine and water and the liquid will turn a brown color. This is deglazing the pan and it adds a lot of flavor. If you are the type that thinks everything is flavorless and dull, throw half a bouillon cube into the pan and allow it to dissolve.
  19. Add the stick of butter to the frying pan. After it's all dissolved and clear, add the lemon and garlic to the wine and butter sauce.
  20. Once the pasta is the tenderness you prefer, turn off the burner, strain the pasta quickly in the colander and return it to the pot with 2 tablespoons of butter. You can turn up the heat a bit to aid melting. I like to add a bunch of Parmesan here, like a cup of it. This is a matter of your taste. If you typically don't like a lot of cheese on your pasta, wait until dinner is on the table and use it as needed.
  21. Add the chicken back to the frying pan with the sauce. Mix well, and be careful not to over cook the chicken.
  22. Add the chicken to the pot with the butter and noodles and mix gently. Dinner is done.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1159.7 Kcal (4855 kJ)
Calories from fat 611.7 Kcal
% Daily Value*
Total Fat 67.97g 105%
Cholesterol 204.63mg 68%
Sodium 647.05mg 27%
Potassium 200.54mg 4%
Total Carbs 110.32g 37%
Sugars 6.33g 25%
Dietary Fiber 8.67g 35%
Protein 27.57g 55%
Vitamin C 4mg 7%
Vitamin A 0.4mg 12%
Iron 4.1mg 23%
Calcium 135.7mg 14%
Amount Per 100 g
Calories 332.4 Kcal (1392 kJ)
Calories from fat 175.33 Kcal
% Daily Value*
Total Fat 19.48g 105%
Cholesterol 58.65mg 68%
Sodium 185.46mg 27%
Potassium 57.48mg 4%
Total Carbs 31.62g 37%
Sugars 1.81g 25%
Dietary Fiber 2.48g 35%
Protein 7.9g 55%
Vitamin C 1.2mg 7%
Vitamin A 0.1mg 12%
Iron 1.2mg 23%
Calcium 38.9mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.1
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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