Chicken Scampi with Scampi Butter Sauce

Recipe Rating:
 2 Ratings
Serves: 4
Prep Time:
Cook Time:
Cooking Method: Stove Top

Ingredients

4 boneless, skinless chicken breasts
3/4 c scampi butter (recipe below)
1 c panko bread crumbs
1 1/4 c heavy cream
2 Tbsp lemon juice
1 lb linguini, cooked al dente or any pasta you prefer (i like angel hair)

The Cook

Tammy Todd Recipe
x1
Well Seasoned
Mesa, AZ (pop. 439,041)
ttodd4jesus
Member Since Oct 2012
Tammy's notes for this recipe:
I love scampi and I really like the twist using breaded chicken. But you can make this with shrimp as well. You can do alot with this recipe like adding vegetables. I found this on Tulkoff Food Products, Inc. They also sell their own scampi butter which would be easier but in case you want to make your own, I have included a scampi butter sauce that is great and can be changed to your tastes like adding Cilantro. I think sitting down to this dish would be heavenly! As you have noticed I love pasta dishes with great sauces.
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Directions

1
Pound the chicken breasts to an even thickness, no more than 1/2" thick. Then melt the scampi butter over medium heat in a large skillet. Press the chicken into the bread crumbs and sauté until lightly browned on both sides, about 6 to 8 minutes.
Slice in strips or keep whole.

Remove the chicken from the skillet and turn the heat to low. Add the heavy cream and lemon juice, stirring to combine, until the mixture thickens slightly.

To serve, arrange sliced chicken breast or a whole breast over linguini and pour the cream sauce over the chicken.
2
SCAMPI BUTTER:

1/4 pound unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced
1 tablespoon white wine
3
In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use.
Comments

1-5 of 12 comments

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user Tammy Todd ttodd4jesus - Dec 9, 2012
Tammy Todd [ttodd4jesus] has shared this recipe with discussion groups:
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user Tammy Todd ttodd4jesus - Dec 9, 2012
Just a note for the butter sauce - 1/4 pd of butter = 1/2 cup or 4 ounces.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Dec 9, 2012
Tammy I love that dish...I took a bite right off the puter screen.
user Tammy Todd ttodd4jesus - Dec 9, 2012
LOL!! right? I love this too! Yumm!
user Bob Wakeman Bigcatfish - Dec 10, 2012
You have some great recipes And this is another one Saved.

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