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Chicken Scampi with Garlic Parmesan Rice

A quick and easy skillet meal with tender chicken scampi over perfectly cooked buttery, garlic parmesan rice.

Did you know that scampi is an actual thing? I didn’t! I was doing a little research before I wrote this recipe post and learned that scampi isn’t merely a way of cooking garlicy shrimp but it’s actually the original crustacean used in the popular dish (hence the name)!

WHO KNEW?!

Scampi, which is actually the Italian plural of scampo, are very small lobsters also called Dublin Bay Prawns or Norway Lobster found in the Mediterranean and northeastern Atlantic from North Africa to Norway and Iceland.
Scampi were most often prepared in Italy by sautéing them with olive oil, garlic and white wine. Italian immigrants in America substituted shrimp in place of the scampi but kept the “scampi” name and cooking method which morphed over the years into the common menu item we’re familiar with: shrimp scampi.

Fascinating stuff, folks. Fascinating!

American cooks and restaurants have used the scampi method of cooking (again, we took this from an ingredient to a cooking style) for shrimp, lobster, crawfish and even chicken. The Olive Garden restaurant’s Chicken Scampi is one of their most popular menu items.
Which is actually what lead me to making this dish. I usually make this (or something almost exactly like it, though I’d never written down an actual recipe) with shrimp. Since not everyone loves shrimp, I decided to use chicken in this recipe so that more of you could enjoy it.
#Chicken #Scampi with Garlic Parmesan #Rice
ingredients:
  • 1 lb. chicken tenderloins
  • Salt and pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 stick butter (1/2 cup)
  • 2 tablespoons minced garlic*
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 teaspoons salt, divided
  • 1/2 cup dry white wine
  • 1 1/2 cups uncooked white rice
  • 3 cups chicken broth
  • 1/2 cup fresh grated parmesan cheese
You can make this recipe here
NOTES:
  1. Definitely use FRESH minced garlic in this recipe. The stuff in the jar just isn’t the same.
  2. I really don’t think you should substitute anything for the white wine but if you must, combine 1 tablespoon lemon juice with additional chicken broth to measure 1/2 cup.
  3. Feel free to use shrimp instead of chicken!
  4. Since folks often ask, I don’t use any particular brand or variety of wine. I most often use chardonnay because that’s what I tend to have but pinot grigio and sauvignon blanc are great too.
  5. Don’t use a “cooking wine” (the saying that you shouldn’t cook with wine that’s not good enough to drink is great advice) but you don’t need to break the bank either. I usually spend about 10 bucks a bottle for the wine I keep around. If you don’t drink wine, consider buying a 4-pack of mini bottles (save the remaining bottles for future recipes or give them away to friends).
  6. Created using The Recipes Generator

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