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Chicken Scampi
3 chicken breasts, julienned
1/2 C. diced yellow onion
3 cloves garlic, minced
1/2 C. white wine
3 T. butter
olive oil, enough to coat bottom of pan
1/2 C. chopped fresh parsley
1/4 C. green onions
1/2 C. sliced mushrooms
1/4 C. chopped red bell pepper
3 T. flour
2 T. lemon juice
Heat the olive oil and butter in a heavy skillet. Cook the chicken until
browned, salt and pepper to taste.
Remove the chicken from the skillet, place onions and garlic in the hot skillet
and sauté until tender. Add white wine to deglaze the pan. Sprinkle the flour
into the pan, stir constantly to thicken. At that point, add a little more wine
if it becomes too thick.
Put the chicken back on the skillet, simmer until it reduces by half. Add
parsley, remaining ingredients and simmer a little more.
Serve over risotto or noodles.
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