Chicken Scampi

Shrimp scampi is one of the easiest dishes to make and chicken scampi is a close second. The vegetables in the chicken scampi add a couple of minutes to the preparation time, but you can clean and chop them while the chicken is cooking.

Both shrimp and chicken scampi are cooked in a sauce made of butter and olive oil flavored with garlic, lemon juice, white wine and herbs. Simple and quick to make.

Notice that this recipe requires only two cooking pans. You need a large pot to boil the pasta and a covered skillet to cook the chicken. Since I usually do the dishes when I cook, I look for ways not to use extra pans. If you’re assigned to KP in the scullery too, you have another reason to put this recipe on the menu.

This recipe serves four.

INGREDIENTS

3 T Butter
2 T olive oil
1 lb. boneless skinless chicken breast halves
1/2 tsp. salt, divided
Freshly ground black pepper
1 tsp. dried basil
1/4 tsp. dried oregano
1 T lemon juice
1/4 cup dry white wine
1/2 tsp. chicken bouillon granules
3 cloves garlic
1 T fresh parsley
2 cups chopped zucchini
6 to 8 grape tomatoes or one Roma tomato
Pasta

PROCEDURE

Begin heating water for the spaghetti or other pasta of your choice.

Slice the chicken breast halves crossways into half-inch-thick strips and lightly season them with a quarter teaspoon of salt and some freshly ground black pepper.

When the water is nearly boiling, warm the butter and olive oil in an eight or nine-inch sauté pan over medium heat. Add the chicken, basil, oregano and salt and sauté for three or four minutes, stirring frequently.

Clean and mince the garlic. Add the garlic, lemon juice, wine and chicken bouillon granules. Cover and simmer about eight minutes, stirring once or twice. Begin cooking the pasta.

While chicken is cooking, clean and core the zucchini if necessary and chop it into half inch pieces. Slice the grape tomatoes into fourths or chop the Roma tomato into small pieces. Mince the parsley.

When the chicken is nearly done, add the zucchini, parsley and tomato, season lightly with a quarter teaspoon of salt, cover and cook for two or three minutes. You may want to add a little more butter and wine at this point. Taste and adjust the seasoning.

Serve over the pasta with green salad, bread and a glass of the wine.

NOTES: Chardonnay, sauvignon blanc or pinot grigio are good wines for this dish.

You can omit the zucchini and tomatoes, but they do add flavor and color. Plus you don’t get another pan dirty cooking a different vegetable.

Some people like to add a few red pepper flakes to give the chicken a bit more spice.