Scampi-Style Chicken

on


I thought I'd run out of ways to prepare chicken, and then along came The Chicken Bible, by America's Test Kitchen! This new cookbook sure is hefty, as it proclaims on its cover, "Say goodbye to boring chicken with 500 recipes for easy dinners, braises, wings, stir-fries, and so much more."

True to America's Test Kitchen, the recipes are very detailed and thorough; if you carefully follow the directions, you should be pleased with the results. In fact, you likely will impress your guests! When I served Scampi-Style Chicken to my husband, one of the first things we said to each other was, "We should make this for [insert the name or names of your friends or family you are looking forward to having over for dinner post-Covid]!"


America's Test Kitchen's Scampi-Style Chicken reminded us of a similar item on an Italian chain restaurant's menu, but it's so much better! We served it with whole wheat spaghetti and salad on the side. Give yourself an hour to follow all four detailed steps of the recipe, and you will be glad you didn't settle for takeout this weekend.

Ingredients:
  • 2 large eggs
  • 1 teaspoon table salt, divided
  • 3/4 cup plus 1 tablespoon all-purpose flour, divided
  • 2 pounds chicken tenderloins, trimmed (I used thinly sliced boneless, skinless chicken breasts.)
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 red bell pepper, stemmed, seeded, and sliced thin (I also used thinly sliced red onion.)
  • 8 garlic cloves, sliced thin
  • 1 1/4 cups chicken broth
  • 3/4 cup dry white wine
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 2 tablespoons chopped fresh parsley (I used fresh basil.)
Directions:
  1. Lightly beat eggs and 1/2 teaspoon salt together in shallow dish. Spread 3/4 cup flour in second shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 piece of chicken at a time, dip in eggs, allowing excess to drip off, then dredge in flour, shaking off any excess. Transfer to a large plate.
  2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook half of chicken until golden brown on both sides and registers 160 degrees, about 6 minutes. Transfer chicken to clean plate and tent with aluminum foil. Wipe skillet clean with paper towels and repeat with 2 tablespoons oil and remaining chicken; transfer to plate.
  3. Wipe skillet clean with paper towels. Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add bell pepper (and onion, if using) and remaining 1/2 teaspoon salt and cook until softened and well browned, 5 to 7 minutes. Add garlic, and cook until fragrant and golden brown, about 1 minute. Stir in remaining 1 tablespoon flour and cook for 1 minute.
  4. Stir in broth and wine and bring to a boil, scraping up any browned bits. Cook until mixture is reduced to about 1 1/2 cups, 5 to 7 minutes. Reduce heat to low and stir in butter until melted. Return chicken to skillet and cook, turning to coat with sauce, until heated through, about 2 minutes. Season with salt and pepper to taste. Transfer to a platter and sprinkle with parsley (or basil). Serve.
Other recipes in The Chicken Bible include Chicken Baked in Foil with Zucchini and Tomatoes, Chicken and Couscous with Fennel and Orange, Easy Alphabet Soup with Chicken, and Peruvian Roast Chicken with Garlic and Lime. Turkey is included, too, such as Turkey Meatballs with Lemony Rice and Turkey Meatloaf with Ketchup-Brown Sugar Glaze.

The Chicken Bible is available upon request from Whitehall Public Library by calling 412-882-6622, or by clicking here. It's also available as an e-book here.