Olive Garden Chicken Scampi Recipes
OLIVE GARDEN CHICKEN SCAMPI YUMMY! - COPYCAT
This is just as good as the Olive Garden. On a difficluty scale from 1-5 this is a 3 to make. We just love it! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do than I would appreciate your feedback. Thanks ! ZWT REGION: Italy.
Provided by kiwidutch
Categories Chicken Breast
Time 3h52m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- For white sauce: Heat 1 tablespoons butter in sauce pan, add 2 tablespoons flour and cook for 2 minutes on med. heat. heat stirring constantly. slowly add 3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).
- For scampi sauce: Heat butter over low heat. add the garlic, Italian seasoning, crushed red pepper and black pepper. cook for about 2 minutes on low heat. add the wine and chicken broth. stir until combined. (I usually cook mine for about 30-40 minutes). add 1/4 cup white sauce and cook till slightly thickened.
- Flatten tenders, coat w Wondra flour & brown In a large skillet, in a little olive till nearly done. add the peppers and onions, saute till chicken is done. add the sauce. saute until everything is warmed. add roasted garlic cloves. serve over pasta.
- ROASTED GARLIC: Separate head of garlic into individual cloves still in 'paper'. toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. bake in 350* oven for 30 minute when the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
Nutrition Facts : Calories 1133.8, Fat 42.7, SaturatedFat 21.2, Cholesterol 166.7, Sodium 733.6, Carbohydrate 116.2, Fiber 7.3, Sugar 9.8, Protein 54.7
OLIVE GARDEN CHICKEN SCAMPI RECIPE - (4/5)
Provided by KimberleyH
Number Of Ingredients 15
Steps:
- Cooked the pasta according to the directions on the package. Place flour, salt, and pepper into a shallow dish and mix well with a fork. Place milk in a another shallow dish. First, dredge chicken in flour mixture, then dip into milk, and then dredge again in the flour mixture. Place breaded chicken on a wrack and allow to rest 10 minutes before cooking. While the chicken is resting, cut peppers, onions, and garlic. Sauté peppers, onions, and garlic in a large heavy bottomed skillet over medium heat with 2 tablespoons of olive oil. Season peppers, onions, and garlic with a light sprinkling of salt. Sauté until peppers begin to brown. Remove from skillet. Place remaining 2 tablespoons of olive oil in hot skillet. Place chicken in skillet and cook for 5 to 7 minutes on each side, until the chicken has browned on both sides. Remove chicken from pan. Deglaze the pan by adding white wine to the pan and add Italian seasoning blend. Scrape the bottom with a spoon scrapping the browned bits off the bottom of the pan. Add heavy cream and mix well. Return cooked vegetables to the pan and stir. Add cooked pasta to the skillet. Plate the pasta and sauce, placing a few pieces of cooked chicken with each plate.
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- Mix flour and Italian seasoning in a large bowl. Toss chicken tenders in mixture, then season with salt & pepper. Heat olive oil in a large skillet over med-high heat and saute chicken for 3-4 minutes each side until fully cooked. Remove from heat and set aside.
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