Chicken Scampi
A delightful dish featuring crispy chicken cutlets in a lemony garlic sauce served over spaghetti, perfect for any occasion.
Equipment
- Large Skillet
- Medium Bowl
- Pot for Pasta
Ingredients
- 2 each eggs
- 0.5 cup all-purpose flour
- 0.5 cup Parmesan cheese finely grated
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1.25 lb. chicken cutlets
- 2 Tbsp butter
- 12-16 oz. spaghetti noodles
- 2 Tbsp olive oil
- 4 cloves garlic thinly sliced
- 0.75 cup chicken broth (or white wine substitute)
- 0.25 cup flat-leaf parsley packed, chopped, plus extra for garnish
- 2 Tbsp freshly squeezed lemon juice (about 1 lemon)
- lemon wedges for garnish (optional)
Instructions
- Beat the eggs in a small bowl until smooth. In another bowl, mix flour, grated Parmesan, salt, and black pepper.
- Dip each chicken cutlet into the beaten eggs, letting excess drip off, then coat thoroughly in the flour mixture.
- Heat butter in a large skillet over medium-high heat. Add breaded chicken cutlets, cooking for about 4 minutes on each side until golden brown and cooked through.
- While the chicken cooks, boil spaghetti noodles according to package instructions. Drain and set aside.
- Remove chicken from the skillet and let it rest for about 10 minutes. Slice into strips or bite-sized pieces.
- Lower the heat to medium and add olive oil to the same skillet. Add sliced garlic and sauté for 2-3 minutes until golden brown and fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom. Let it simmer for 5-10 minutes to reduce slightly.
- Turn off the heat and stir in chopped parsley and lemon juice.
- To serve, place spaghetti on a large platter, top with sliced chicken, and drizzle the sauce over everything. Garnish with extra parsley and lemon wedges.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet.