"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Scampi Recipe

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This recipe for Chicken Scampi, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Adam and Kelly Steele
Added: Tuesday, September 4, 2007


White Sauce:
1 tbsp. butter
2 tbsp. flour
3/4 c. hot milk

Scampi Sauce:
3 tbsp. butter
2 tbsp. crushed garlic
1/2 tsp. crushed red pepper
2 tbsp. Italian seasoning
black pepper to taste
3/4 c. white wine
1 c. chicken broth
1/4 c. white sauce
2 chicken breasts, sliced
bell peppers, thinly sliced
red onions, thinly sliced
10 cloves roasted garlic
1/2 package angel hair pasta, cooked and drained

Make the white sauce first: Melt butter in sauce pan, add flour, and cook for 2 minutes on medium heat stirring constantly. Slowly add hot milk, and stir until combined. Set aside. Make sure sauce is hot when adding to the scampi sauce.

Next, make the scampi sauce: Heat the butter over low heat. Add the garlic, crushed red pepper, Italian seasoning, and black pepper. Cook for 2 minutes on low heat. Add the wine and chicken broth. Stir occasionally until combined, about 30-40 minutes. Add 1/4 c. white sauce and cook until thickened.

In a large skillet, saute chicken in a little olive oil until nearly done. Add the peppers and onions. Saute until chicken is done add scampi sauce. Saute until everything is warm. add the roasted garlic cloves. Serve over pasta.

For roasted garlic: Separate garlic into cloves, still in paper and toss in olive oil, wrap in tin foil and bake at 350 F for 30-40 minutes. When cool to the touch squeeze the cloves out of the paper shell.




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