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Chicken Scampi

Posted by on Oct. 29, 2009 at 5:07 PM
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4-6 chicken cutlets, cut into cubes
2 tsp minced garlic
2 TBS unsalted butter
1/4 cup dry white vermouth (can use dry white wine but vermouth gives better
flavor)
1 TBS freshly squeezed lemon juice
2 tsp finely chopped parsley leaves
1/4 tsp grated lemon zest
salt and pepper

Cooked pasta or Rice

This is an edit to the recipe.....You can also make this with chicken & shrimp
together.
 
Directions:
Put the chicken on a plate and pat cubes completely dry with a paper towel.

Heat a large skillet over medium heat. Season the chicken with salt and pepper.
Add the butter to the skillet. When the butter is melted, raise the heat to
high, and add the chicken.(make sure chicken is spread out evenly)

Cook the chicken, until it is no longer pink (about 7 minutes). Add the garlic
and cook for 1 minute. Mix the chicken and cook for 2 minutes more.

Transfer the chicken to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil
the liquid until slightly thickened, about 30 seconds.

Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir
the zest and parsley into the sauce.

Pour the sauce over the chicken, season with salt and pepper to taste and toss
to combine.

Serve over hot cooked pasta or rice

by on Oct. 29, 2009 at 5:07 PM
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