Your Recipes - 2009 Recipe Contest
Shrimp Scampi with Capers Italilano
Submitted by: Michele, Norwalk, CT, Sumptuously Delicious Italian Chicken with Capers and/or Calamata Olives
Number of servings: 4
8 thin sliced chicken breasts
3/4 Cup of Flour
1/3 Cup Extra Virgin Olive Oil
6 Mashed Garlic Cloves (Finely chopped is OK too).
Small size capers or Calamata Olives
1/4 Cup Chicken Broth or Boullion
Clean and wash the chicken breasts.
Put the chicken breasts in a ziplock bag with either white or wheat flour (Individual choice)and shake until lightly covered.
In a large, shallow skillet, heat approx. 1/3 cup of Extra Virgin Olive Oil - you want to coat the bottom of the pan and the amount of oil will depend on the size of your skillet.
When the oil is hot, add the garlic and simmer for 1 minute - do not simmer to dark brown.
Add the chicken breasts and slightly brown on each side - if you're skillet is smaller, you may want to brown the chicken breasts 4 at a time.
Squeeze a bit of lemon on each chicken breast.
Remove Chicken breasts to a plate and either hold to the side or put in a warm oven to stay hot.
In the skillet, add the chicken broth, capers and/or the Calamata Olives and 5 - 6 drops of lemon and simmer for 5 minutes or until the liquid is reduced.
Add the chicken breasts and continue cooking until the chicken is white in the middle.
Transfer the breasts to a serving plate and pour the caper/Calamata olive sauce over the chicken
Ready to serve.
This recipe takes approximately 15 - 20 minutes to cook. Excellent for a delicious, very tasty, healthy dinner for family or to Wow friends.
Lovely served with large Bow Tie pasta tossed with a little olive oil and fresh garlic.
Serve with a crisp White wine or sparkling/still water.
View food pairing tips for Frescobaldi wines.