This took me just over an hour to make (I think--didn't pay very close attention), but nothing was hard. My sauce was a little thick, so next time I make it, I'll either cook it for a shorter amount of time, or add a little less flour to the roux. Oh, and this is not low-fat. There is about half a cup of butter in this thing. (That's why it doesn't need bacon.)
M.E.'s Chicken Scampi
1 tbsp butter
2 tbsp flour
3/4 c warm milk
3 tbsp butter
2 tbsp Gourmet Garden Garlic blend
Red pepper flakes (to taste)
Black pepper (to taste)
1 c chicken broth
1/4 c white wine
1 tbsp butter
1 tbsp flour
garlic salt (to taste)
black pepper (to taste)
5-6 boneless skinless chicken breast tenders
1 red bell pepper, thinly sliced
Juice from 1 lemon
Heat 1 tbsp butter in sauce pan, add flour and cook for 2 minutes on medium heat, stirring constantly. Slowly add milk (still stirring) and cook to desired thickness. Cover and set aside. Heat other 3 tbsp butter over low heat. Add garlic, crushed red pepper, and black pepper. Cook for about 2 minutes. Add the wine and chicken broth. Turn heat up to medium and cook about another 20-25 minutes, stirring frequently.
Meanwhile, melt another tbsp butter in a large skillet over medium heat. Season chicken breast pieces with garlic salt and pepper, then lightly coat with flour. Saute until chicken is almost done, then add bell pepper. Add lemon juice for the final minute of cooking.
After sauce has reduced a little, turn heat to low and add reserved white sauce and cook until slightly thickened.
How you serve this dish is up to you. You can add the chicken and peppers to the sauce before serving over your favorite pasta, or you can add the sauce to the pasta and serve the chicken and peppers on top. I, obviously, put the sauce on last. Any which way you do it, it'll be great!
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