Over 8000 yummy recipes in the database!

Wednesday, September 8, 2010

Skillet Chicken Scampi

Garlic sauce baked into chicken thighs.
Chicken scampi has the robust flavor
of garlic in a creamy scampi sauce.

6 chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped parsley leaves
1/4 teaspoon grated lemon zest
hot cooked pasta

Wash and pat dry the chicken thighs.
Heat a large skillet over medium heat.
Season the chicken with salt and pepper.
Add the butter to the skillet.
When the foaming subsides,
Add chicken to skillet.
Cook the chicken, until no longer pink
inside, turning once or twice.
Add the garlic and cook for 1 minute.
Turn the chicken over and cook for 2 minutes more.
Transfer the chicken to a bowl.
Return the skillet to the heat and
pour in the vermouth and lemon juice.
Boil the liquid until slightly thickened.
Scrape up any browned bits from the
bottom of the pan with a wooden spoon.
Stir the zest and parsley into the sauce.
Pour the sauce over the chicken,
season with salt and pepper
to taste and toss to combine.
Serve over hot cooked pasta.

No comments: