COPYCAT OLIVE GARDEN CHICKEN SCAMPI

Posted on

Copycat Olive Garden Chicken Scampi is my homemade copycat recipe of Olive Garden’s popular Chicken Scampi dish with sautéed chicken breast, onions, and bell peppers served over pasta with a creamy garlic white sauce.

Ingredients

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.
  • 1 pound chicken tenders or chicken breast halves pounded thin
  • 1 cup all-purpose flour
  • 1 cup milk
  • Salt and pepper to taste
  • 2 tablespoon olive oil, divided
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1/2 medium sized sweet onion, thinly sliced
  • 3 tablespoon butter, divided
  • 3 cloves garlic, minced
  • 1 pound angel hair, or linguine or spaghetti pasta cooked according to package directions
  • 3/4 cup white wine
  • 3/4 cup half and half
  • 1 teaspoon Italian seasonings
  • 1/4 cup shredded parmesan cheese
  • Chopped basil to garnish
Instructions

 

  1. Place flour into a shallow dish. Stir in salt and pepper.
  2. Pour milk into another shallow dish.
  3. Dredge chicken in the flour, then in milk, and then again in the flour. Set chicken aside.
  4. While the chicken is resting, chop onions and the red and green bell peppers.
  5. In a large skillet over medium heat, add 1 tablespoon each of butter and olive oil.
  6. Add the red and green peppers, and onions and cook until the onions are clear and the peppers are softened and starting to brown. Remove from skillet.
  7. In the same skillet add a tablespoon each of butter and oil. When hot, add the floured chicken. Cook for about 5 to 7 minutes, then turn the chicken and cook for roughly another 5 to 7 minutes. Remove chicken from pan.
  8. Add a tablespoon of butter, then add garlic and stir for about 1 minute.
  9. Stir in white wine and italian seasoning, scraping the bottom of the pan while you stir. Remove from heat.
  10. Add heavy cream and mix well.
  11. Stir in parmesan cheese into the sauce.
  12. Return the cooked onion and peppers to the pan and stir.
  13. Add cooked, drained pasta to the skillet.
  14. Add the pasta and vegetables on each serving plate.
  15. Top each plate with cooked chicken.
  16. Garnish with chopped basil and shredded parmesan cheese.

Leave a Reply

Your email address will not be published. Required fields are marked *