Chicken Scampi

Happy Valentines to you both, I hope you get much lovin today.

So there are times when I am very thankful for my culinary training. Like last week everyone was grumpy, hungry, and ready to be home after a long day. I get in the kitchen knowing I have some chicken marinating in the bottom drawer and without really planning it or thinking about it I was able to produce chicken scampi. And there are other times when I say "why can't I be this clever". This weekend while I was playing around on the Internet I came across this blog
http://chickensintheroad.com/cooking/homemade-hamburger-helper/

I'm not trying to be a snob here but I don't eat much hamburger helper, however, I completely understand the allure of it. One pan, relatively quick, and this mix of creamy comforting dinner. I did make her basic recipe and Tony and I enjoyed big bowls of it. I was impressed with her breakdown of what millions of Americans eat weekly. And I love the ideas of giving this as a gift when someone goes through a "life event" or having it all premeasured in the pantry. I know we have all made varieties of chili mac or lasagna casseroles, but its the method I like here and I wonder why I haven't ever thought of standarding something like this. Anyway, I thought you might both enjoy.

Chicken Scampi

Chicken breast - I had mine cut into strips and marinating in a Dijon Italian vinaigrette but this is not necessary

In large skillet add 2 Tb Olive oil

Sear chicken in a medium hot skillet - remove from pan

Add 1 large shallot -sliced thin and 4 heads garlic -minced -cook until soft

Sprinkle in 2 Tb flour and cook for 2-3 minutes

Add 1/2 c. white wine

1 1/2 c. chicken stock

Add chicken back into the pan and simmer 5 minutes

Finish with 1/2 stick whole butter - cut into pieces, swirled in the pan off the heat

Add some fresh squeezed lemon juice and chopped parsley

It was pretty saucy and would work well over pasta, but I served over rice pilaf.