Chicken Scampi
By Ashley MoorePublished on October 18, 2018
Time
1 hour
Yield
Serves 4 to 6
Ingredients
2 large eggs Salt and pepper ¾ cup plus 1 tablespoon all-purpose flour 2 pounds chicken tenderloins, trimmed6 tablespoons extra-virgin olive oil 1 red bell pepper, stemmed, seeded, and sliced thin8 garlic cloves, sliced thin1 ¼ cups chicken broth ¾ cup dry white wine 4 tablespoons unsalted butter, cut into 4 pieces2 tablespoons chopped fresh parsley
Before You Begin
If you can't find chicken tenderloins, slice boneless, skinless chicken breasts lengthwise into ¾-inch-thick strips. You can use torn basil in place of the parsley, if desired. Serve with crusty bread and lemon wedges.
Instructions
- Lightly beat eggs and ½ teaspoon salt together in shallow dish. Place ¾ cup flour in second shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 piece of chicken at a time, dip in eggs, allowing excess to drip off, then dredge in flour, shaking off any excess. Transfer to large plate.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of chicken and cook until golden brown and registering 160 degrees, about 3 minutes per side. Transfer chicken to clean plate and tent with aluminum foil. Wipe skillet clean with paper towels and repeat with 2 tablespoons oil and remaining chicken.
- Wipe skillet clean with paper towels. Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add bell pepper and ½ teaspoon salt and cook until softened and well browned, 5 to 7 minutes. Add garlic and cook until fragrant and golden brown, about 1 minute. Stir in remaining 1 tablespoon flour and cook for 1 minute.
- Stir in broth and wine and bring to boil, scraping up any browned bits. Cook until mixture is reduced to about 1½ cups, 5 to 7 minutes. Reduce heat to low and stir in butter until melted. Return chicken to skillet and cook, turning to coat with sauce, until heated through, about 2 minutes. Season with salt and pepper to taste. Transfer to shallow serving platter and sprinkle with parsley. Serve.
Time
1 hourYield
Serves 4 to 6Ingredients
2 large eggs
Salt and pepper
¾ cup plus 1 tablespoon all-purpose flour
2 pounds chicken tenderloins, trimmed
6 tablespoons extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and sliced thin
8 garlic cloves, sliced thin
1 ¼ cups chicken broth
¾ cup dry white wine
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh parsley
Test Kitchen Techniques
Ingredients
2 large eggs
Salt and pepper
¾ cup plus 1 tablespoon all-purpose flour
2 pounds chicken tenderloins, trimmed
6 tablespoons extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and sliced thin
8 garlic cloves, sliced thin
1 ¼ cups chicken broth
¾ cup dry white wine
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh parsley
Test Kitchen Techniques
Ingredients
2 large eggs
Salt and pepper
¾ cup plus 1 tablespoon all-purpose flour
2 pounds chicken tenderloins, trimmed
6 tablespoons extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and sliced thin
8 garlic cloves, sliced thin
1 ¼ cups chicken broth
¾ cup dry white wine
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh parsley
Test Kitchen Techniques
Why This Recipe Works
To re-create this Italian restaurant favorite for home cooks, we shallow-fried chicken tenders in a 12-inch skillet and just 2 tablespoons of oil and paired them with a garlicky sauce that we embellished with strips of tender red bell pepper. Just before tossing all the components together, we finished the sauce with a bit of butter to give it the proper consistency—ideal for swiping up with crusty bread or pouring over a bowl of pasta.
Before You Begin
If you can't find chicken tenderloins, slice boneless, skinless chicken breasts lengthwise into ¾-inch-thick strips. You can use torn basil in place of the parsley, if desired. Serve with crusty bread and lemon wedges.
Instructions
- Lightly beat eggs and ½ teaspoon salt together in shallow dish. Place ¾ cup flour in second shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 piece of chicken at a time, dip in eggs, allowing excess to drip off, then dredge in flour, shaking off any excess. Transfer to large plate.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of chicken and cook until golden brown and registering 160 degrees, about 3 minutes per side. Transfer chicken to clean plate and tent with aluminum foil. Wipe skillet clean with paper towels and repeat with 2 tablespoons oil and remaining chicken.
- Wipe skillet clean with paper towels. Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add bell pepper and ½ teaspoon salt and cook until softened and well browned, 5 to 7 minutes. Add garlic and cook until fragrant and golden brown, about 1 minute. Stir in remaining 1 tablespoon flour and cook for 1 minute.
- Stir in broth and wine and bring to boil, scraping up any browned bits. Cook until mixture is reduced to about 1½ cups, 5 to 7 minutes. Reduce heat to low and stir in butter until melted. Return chicken to skillet and cook, turning to coat with sauce, until heated through, about 2 minutes. Season with salt and pepper to taste. Transfer to shallow serving platter and sprinkle with parsley. Serve.
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