Chicken Scampi over Rice
By Marge Perry & David Bonom. While shrimp scampi gets all the fame, chicken scampi is just as deserving of our love and devotion.
INGREDIENTS
- 2 tbsp extra virgin olive oil
- 1 lb boneless skinless chicken breast halves, cut crosswise into thin strips
- ¾ tsp salt, divided
- ¼ tsp ground black pepper
- 4 tbsp unsalted butter
- 1 medium red onion, thinly sliced
- 8 garlic cloves, thinly sliced
- ¼ tsp crushed red pepper flakes
- ⅓ cup chopped parsley
- 1 tbsp lemon juice
- 2 cup hot cooked rice
DIRECTIONS
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Season the chicken with 1/2 teaspoon of the salt and pepper. Add half of the chicken to the skillet and cook, turning once, until just cooked through, about 3 minutes. Transfer to a plate then add the remaining chicken to the skillet and repeat.
- Return the skillet to the stove and add the remaining 1 tablespoon oil and butter. Stir in the onion, garlic and pepper flakes and cook, stirring often, until the garlic just starts to brown, about 5-6 minutes. Stir in the chicken and cook until heated through, about 1-2 minutes. Add the parsley, lemon juice and remaining 1/4 teaspoon salt; cook 1 minute. Serve over rice.