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Recipe compliments of www.ITISAKEEPER.com
Chicken Margherita
My favorite Chicken Margherita recipe is a great copycat recipe for the famous Italian restaurant meal. It's quick and easy to make at home for pasta night.
Ingredients
- 1 pound Chicken breasts, boneless and skinless, thinly sliced
- ¾ cup Flour, divided
- 2 teaspoons All Purpose Seasoning Blend, divided
- ⅛ cup Olive oil
- 1 pound Angel hair pasta
- 4 Tablespoons Butter
- ½ cup Onion, finely minced
- 5 cloves Garlic, minced
- 1 cup Heavy cream
- ¼ cup Lemon juice, about 2 lemons
- 1 cup White wine
- ⅛ teaspoon Crushed red pepper flakes
- 1 cup Cherry tomatoes, halved, divided
- ½ cup Parmesan cheese, freshly grated
- 2 Tablespoons Chopped fresh basil
Instructions
- Season both sides of the chicken with 1 teaspoon of All Purpose Seasoning Blend.
- Add ½ cup of flour to a shallow dish; place seasoned chicken in the flour to coat both sides.
- Shake off any excess flour.
- In large skillet, heat olive oil over medium-high heat.
- Cook chicken until golden brown on both sides and cooked through, about 8-10 minutes.
- Remove chicken to a plate and cover.
- While chicken is cooking, bring a large pot of salted water to a boil; add pasta and cook according to package directions.
- Before draining, reserve 1 cup of pasta water and set aside.
- In the same skillet the chicken was cooked in, melt butter.
- Cook onions until translucent, about 2-3 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add remaining flour to the skillet and stir to combine with the butter.
- Add the cream, lemon juice and wine; whisk until smooth.
- Stir in remaining teaspoon of All Purpose Seasoning, red pepper flakes, half of the tomatoes and parmesan cheese; whisk until combined.
- Allow to simmer for a 3-4 minutes until sauce thickens slightly.
- If sauce needs to be thinned, add reserved pasta water until desired consistency.
- Place cooked pasta in a large bowl or platter; top with cooked chicken.
- Pour sauce over top of chicken and pasta.
- Top with remaining tomatoes and chopped basil.
Christina's Notes
- Warm Plates: Pre-warm your plates before serving. This keeps the scampi hot and prevents the sauce from separating.
- Chicken Broth: Boil the pasta in chicken broth or chicken stock for more flavor.
- Pasta Perfection: While angel hair pasta is classic, other options like linguine or fettuccine work well too. Cook your pasta according to package directions, but aim for al dente, with a slight bite.
- Pasta With Chicken Tenders: You can also make breaded chicken with bread crumbs, flour, egg yolk, and Italian seasoning. Dredge the chicken tenders in flour, egg yolk, and the crumb mixture, then fry.
- Get Creative: Feel free to customize your scampi! Add a pinch of red pepper flakes for heat, chopped sun-dried tomatoes for a Mediterranean twist, or a splash of cream for an extra rich sauce.