Chicken Scampi From The Farmers Henhouse Recipes

CHICKEN SCAMPI FROM THE FARMER'S HENHOUSE

Steps:

• Preheat the oven to 450; grease a 13x9 pan.
• In the pan, combine everything except the pasta and cheese.
• Bake for 12-14 minutes (chicken should be white inside).
• Serve over pasta, sprinkle with cheese.

CHICKEN SCAMPI

Steps:

• Put olive oil and butter in skillet on low heat.
• Add the green onions and minced garlic and saute.
• Add Italian seasoning, salt and pepper.
• Put chicken that has been cut into pieces in the skillet with the garlic onion and seasonings.
• Heat until chicken is no longer pink.
• I usually let the chicken sit with the other ingredients in the skillet for a few moments on low just to get the seasoning set in really well.
• I then put the tomatoes in to just heat through.
• I serve with the rice or noodles.

CHICKEN SCAMPI

Steps:

• Cut chicken into stips about 1/2" thick In a skillet heat the butter and olive oil over medium high until the butter is melted.
• Add the parsley, basil, oregano and garlic.
• Saute for 3 minutes Add chicken and saute an additional three minutes or until white.
• Lower heat and continue to cook for 15 minutes or until the chicken is cooked throughout.
• If you like more sauce, additional butter can be added.

CHICKEN SCAMPI

Steps:

• Melt butter over low heat; do not let it get it brown. Add garlic puree and let sweat for 2 minutes add remaining ingredients and simmer for approximately 10 minutes.
• This is a 1x recipe, making around 1 gallon if memory serves me correctly. Amounts in parentheses are for approximately 2 quarts.
• For garlic, roast 2 to 3 heads of whole garlic. Slice off top until you see cloves and pour approximately 1 tablespoon olive oil over each head. Put in oven at 325 degrees F for around 1 hour or until they smell sweet. After they cool, squeeze cloves out of the papery stuff and coarsely chop.
• Cut up green, red and orange pepper into strips also red onion (1/4 by 1 inch strips). They measure, per serving, 1 1/2 ounces green pepper, 1/2 ounce red and orange pepper and 1/2 ounce red onion and 1 ounce roasted garlic. These are sautéed with the chicken.
• Marinate chicken in Marzetti's lite ranch dressing, adding 1 tablespoon garlic puree and fresh parsley. Use fresh chicken tenderloin strips. There are 5 of these per serving. You will cook the sauce while that simmers. Saute chicken and veggies and toss with the amount of sauce ( approximately 6-8 fluid ounces per serving) toss hot angel hair pasta inches.
• If you want less fat, evaporated milk also works in place of the cream. One of my managers always insisted if we had to use whipping cream, Old Bay Seasoning was needed, about 1 teaspoon, but I really never agreed.
• Mix pasta and sauce together. Place in dish and top with chicken strips and pepper garnish. ( I found it is easier to put pasta in individual serving dish and add sauce and garnish. Mix. Place 5 chicken strips on top.).

CHICKEN SCAMPI

Steps:

• Get your ingredients ready to go! Put the butter somewhere to soften, like a sunny window.
• Prep your cheese by shredding it or grating it. If you use a container cheese like Kraft, get that out.
• Place 1/2 a cup of white wine in a 1 cup (like the measuring cup from Pyrex.).
• Get a ramekin/small bowl and mince 4-5 cloves of garlic into it. Add a teaspoon of lemon juice for every clove added. Set this off to the side with the white wine.
• Now prep your breading station. Get two bowls out. Beat 2-3 eggs vigorously in one bowl. In the other, combine your bread crumbs with the salt and pepper.
• Fill your pasta pot full of water, put it on a back burner, and turn the heat on and don't salt the water until you're ready to throw the pasta in the pot.
• Get your largest frying pan and add the oil. Don't turn on the heat yet.
• Now that everything is ready, you can prep the chicken while minimizing the risk of cross contamination. I am fed up with cutting chicken with a knife for this recipe. I just use some good kitchen-quality scissors. Cut away any discolored, fatty or bloody pieces. Then cut the chicken in 1/2 inch strips. Uniformity is important, so try to make the pieces the same size for even cooking.
• Breading: Put a handful of the raw chicken strips/pieces into the egg. Take a couple of pieces out and roll them in your bread crumb mixture. Set them on some wax paper or better still, one of those thin and flexible cutting sheets. Do this until all the chicken is evenly breaded and ready for frying.
• Turn on the oil to 7 (on a scale from 1-9.) I find that Hi-Medium is the perfect temperature for this.
• Salt the almost boiling pasta water with about 2-3 tablespoons kosher salt. Right after, put your colander/strainer in the sink so it's there when you need it.
• The hardest parts are done! But before you put one piece of chicken in that oil, make sure you have a place to put it once it is done. I learned from Alton Brown to avoid setting fried chicken on a paper towel to blot away the excess oil. Instead, line the counter with a few paper towels and place a cooling rack on top of the towels to allow the fat to drip off. Your chicken will be much less greasy as a result.
• Check the oil to see if it sizzles by throwing a drop of water on it. When it's sizzling, add a single layer of the breaded chicken pieces. They should sizzle on contact. The original recipe says to cook the meat for 30 seconds on both sides, but my experience has been roughly 3 minutes per side. Just use your best judgment and avoid undercooking any of the chicken. All it takes is one piece of undercooked chicken to ruin the whole night. Use some tongs to help yourself turn the chicken.
• Place the cooked pieces on the cooling rack.
• Put your pasta in the water once it's boiling and set your timer.
• Once all of the chicken is one the cooling rack, reduce the heat from 7 to 3 or 4. Take a bunch of paper towels and sweep/wipe the pan clean quickly with some paper towels over the garbage can. The pan is still super hot, so be careful. Put the pan right back on the burner.
• Add a ladle or two of the starchy pasta water to the cup you set aside with white wine in it.
• The pan might be smoking a bit, but it will stop when you add the wine and water and the liquid will turn a brown color. This is deglazing the pan and it adds a lot of flavor. If you are the type that thinks everything is flavorless and dull, throw half a bouillon cube into the pan and allow it to dissolve.
• Add the stick of butter to the frying pan. After it's all dissolved and clear, add the lemon and garlic to the wine and butter sauce.
• Once the pasta is the tenderness you prefer, turn off the burner, strain the pasta quickly in the colander and return it to the pot with 2 tablespoons of butter. You can turn up the heat a bit to aid melting. I like to add a bunch of Parmesan here, like a cup of it. This is a matter of your taste. If you typically don't like a lot of cheese on your pasta, wait until dinner is on the table and use it as needed.
• Add the chicken back to the frying pan with the sauce. Mix well, and be careful not to over cook the chicken.
• Add the chicken to the pot with the butter and noodles and mix gently. Dinner is done.