Chicken Scampi on Garlic Herb Linguini - Chef Kip Peters, Executive Chef, South Bend Country Club

The "Chicken That's Fun" class feature a variety of chicken dishes.  Here is the Italian style dish Chef Peters prepared for the class.  It features a tasty Scampi Butter listed below the main recipe.  Any fan of Italian cooking will love this dish.

Ingredients:

3 6oz. boneless, skinless chicken breasts, cut into 2" strips
1 cup Drake's coating mix
1/4 cup olive oil
2 oz. white wine
1 cup Roma tomatoes, chopped
1/2 cup green onions, sliced
1/4 cup ripe olives, sliced
2 oz. Scampi Butter (recipe below)
1 package garlic herb linguini, cooked al dente

Bake for 20 minutes.  Remove from oven and pour lemon juice over chicken.  Return to oven and bake for an additional 10-15 minutes or until chicken is done.  Serves 6.

Heat olive oil over medium heat in a large skillet.  Dredge chicken in Drake's mix and add to oil.  Saute several minutes on each side until golden.

Deglaze pan with white wine.  Add tomatoes, green onions and olives.  Add scampi butter, folding in other ingredients until creamy.  Serve over linguini.  Serves 6.

Scampi Butter

Ingredients:

8 oz. butter
8 oz. margarine, softened
1 tbsp chicken base
1 tbsp granulated garlic
1/2 cup parsley, chopped
1 tbsp paprika
1 tbsp Worcestershire sauce
1 tbsp vinegar
White pepper to taste

Stir all ingredients together. Form into a log and cover with plastic
wrap.  Refrigerate until needed.

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