Chicken Scampi

🧂 Ingredients

• 1/2 cup all-purpose flour
• 1/8 cup cornstarch
• 1/2 teaspoon parsley
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 1/2 lbs chicken tenderloins
• 8 tablespoons butter

  1/2 cup, divided
• 2 tablespoons olive oil
• 6 cloves garlic

  minced
• 12 oz thin spaghetti

  or your preferred spaghetti
• 3/4 cup white wine

  or chicken broth for non-alcohol
• 1/4 cup lemon juice
• 1/3 cup parsley

  fresh chopped

Instructions

• 1 In a shallow bowl, combine the all-purpose flour and cornstarch with the
  seasonings.
• 2 Coat the chicken tenders with the flour mixture.
• 3 In a skillet combine 1 tablespoon of butter with 1 tablespoon of oil.
• 4 Cook the chicken in batches, about 3-4 minutes per side. Do this in two batches,
  so you don't overcrowd the pan. Once the chicken is cooked, place it in a dish
  covered with foil to keep it warm. Chicken should be 165 degrees F to be fully
  cooked.
• 5 Pour water into a saucepan and bring to a boil (for pasta).
• 6 Cook the pasta according to package instructions.
• 7 Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet with the
  garlic. Constantly mix and cook for 30-60 seconds to infuse the butter with the
  garlic, do not brown the garlic.
• 8 Add the wine or chicken broth to the skillet to deglaze the pan. Add the
  remaining butter to the skillet and bring to a simmer. Simmer for 3-4 minutes so
  the sauce can thicken.
• 9 Add the chicken back into the scampi sauce. Add in the fresh lemon juice with
  parsley and spoon the sauce over the chicken to coat.
• 10 Serve over pasta.

Nutrition Info