Chicken Scampi

Step 1

Chicken: Saute the chicken in olive oil, seasoned with Emeril’s till just beginning to brown. Add the mushrooms. 2 minutes or so before the mushrooms are going to be done (release the juice) add the sun dried tomatoes

Step 2

White Sauce: Melt the butter over medium, add the flour, brown for 2 mins, add the cream (hot so it doesn’t lump). Whisk till thick

Step 3

Scampi Sauce: Melt the butter over medium-high, add the garlic, Italian seasoning, red pepper and black pepper. Cook for a minute. Add the wine, broth and lemon juice. Whisk to gether and bring to a boil. Let boil 2-3 minutes.

Step 4

Combine it All: After the scampi sauce has boiled a bit, reduce heat and whisk the hot white sauce into the scampi sauce. Just as it is thoroughly blended and starts to boil again, add the chicken. When everything is heated through again, add the pasta. Garnish with Fresh Grated Parmesean.

Step 5

Notes: It’s kind of important to time everything to end up all at the same time. I got the pasta going first, then the chicken. While it was still cooking, I started the white sauce, then started the scampi sauce. The pasta got done, I drained and put on reserve, then the white sauce was done, so I set it at the back. The chicken was done so I turned off the heat so as not to overdo the mushrooms. Then finally the scampi sauce got to where I wanted it so I started the whole combining process from there.