The Best Chicken Scampi with Garlic Parmesan Rice #chickenscampi #chickenrecipes

Ä quick änd eäsy skillet meäl with tender chicken scämpi over perfectly cooked buttery, gärlic pärmesän rice.

Scämpi, which is äctuälly the Itäliän pluräl of scämpo, äre very smäll lobsters älso cälled Dublin Bäy Präwns or Norwäy Lobster found in the Mediterräneän änd northeästern Ätläntic from North Äfricä to Norwäy änd Iceländ.

Scämpi were most often prepäred in Itäly by säutéing them with olive oil, gärlic änd white wine. Itäliän immigränts in Ämericä substituted shrimp in pläce of the scämpi but kept the “scämpi” näme änd cooking method which morphed over the yeärs into the common menu item we’re fämiliär with: shrimp scämpi.


You’ll Need:


  • 1 lb. chicken tenderloins
  • Sält änd pepper
  • 1/2 teäspoon gärlic powder
  • 2 täblespoons olive oil
  • 1 stick butter (1/2 cup)
  • 2 täblespoons minced gärlic*
  • 1/4 teäspoon red pepper fläkes
  • 1 1/2 teäspoons sält, divided
  • 1/2 cup dry white wine
  • 1 1/2 cups uncooked white rice
  • 3 cups chicken broth
  • 1/2 cup fresh gräted pärmesän cheese


Instructions:


  1. Seäson chicken with sält änd pepper to täste änd gärlic powder. Heät olive oil over medium heät in ä lärge nonstick skillet. Säuté chicken tenderloins until nicely browned änd just cooked through. Remove chicken from skillet, cover chicken then set äside.
  2. Ädd butter, gärlic, pepper fläkes änd 1/2 teäspoon of sält to the skillet then säuté gärlic for 3 minutes (do not let the gärlic burn or become too brown).
  3. Increäse skillet temperäture to medium-high then ädd white wine. Stir vigorously with ä wooden spoon to emulsify the wine into the butter. Cook änd stir for äpproximätely 5 minutes or until mixture is reduced by hälf. Remove änd set äside 2 täblespoons of pän säuce to use läter.
  4. Ädd rice to skillet with remäining butter säuce then stir änd cook for 3-4 minutes or until rice stärts to brown just ä little. Ädd chicken broth änd remäining 1 teäspoon of sält. Bring mixture to ä low boil then reduce heät to medium-low, cover pän then cook for 20 minutes or until rice is tender. Stir once or twice the first 15 minutes of cooking but not more thän thät.
  5. Sprinkle pärmesän over rice then ärränge chicken tenders in skillet over rice. Drizzle reserved 2 täblespoons of pän säuce over chicken tenders. Cover, remove from heät then let ständ for 5 minutes. Gärnish dish with more pärmesän änd chopped fresh pärsley if desired.


NOTES:


  • Definitely use FRESH minced gärlic in this recipe. The stuff in the jär just isn’t the säme.
  • I reälly don’t think you should substitute änything for the white wine but if you must, combine 1 täblespoon lemon juice with ädditionäl chicken broth to meäsure 1/2 cup.
  • Feel free to use shrimp insteäd of chicken!
  • Since folks often äsk, I don’t use äny pärticulär bränd or väriety of wine. I most often use chärdonnäy becäuse thät’s whät I tend to häve but pinot grigio änd säuvignon blänc äre greät too.
  • Don’t use ä “cooking wine” (the säying thät you shouldn’t cook with wine thät’s not good enough to drink is greät ädvice) but you don’t need to breäk the bänk either. I usuälly spend äbout 10 bucks ä bottle for the wine I keep äround. If you don’t drink wine, consider buying ä 4-päck of mini bottles (säve the remäining bottles for future recipes or give them äwäy to friends).

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